I love making cookies, and my daughters love coming home to freshly baked cookies after school. I have them lined up on cooling racks, and they run straight through the door and into the kitchen. So, I am always looking for a new cookie to experiment with, and if I can make it a bit healthier…it is a bonus for both the kids and me.
This week, I made biscotti. Biscotti are so versatile because you can add virtually any flavoring you like, and they have a pretty long shelf life if stored properly. I found a recipe for citrus biscotti and changed it around a bit (I used wheat flour instead of white and added fresh cranberries that I keep in my freezer). The result was quite tasty, and the cornmeal gives them a nice crunch!
Cranberry Citrus Biscotti
Makes 3 dozen cookies
- 2 Cups whole wheat flour
- ¾ Cup fine yellow cornmeal
- 1 ½ Teaspoons baking powder
- 1 Teaspoon salt
- 3 Extra large eggs
- 1 Cup Sugar
- 1 Teaspoon orange zest
- 1 Teaspoon lemon zest
- 1 ½ Cups fresh cranberries
- ¾ Cup White chocolate chips (I use Ghirardelli)
- 1 ½ Cups bittersweet chocolate (for melting and drizzling)
Preheat the oven to 325 degrees
Line a baking sheet with parchment paper.
Mix the flour, cornmeal, baking powder and salt in a bowl.
Using an electric mixer with a paddle attachment, mix the eggs, sugar and zests together until the eggs are pale yellow.
Add the dry ingredients to the egg mixture, and mix until just incorporated. This is a very sticky dough.
Stir in the cranberries and white chocolate chips.
Transfer the dough to the baking sheet and form two logs (about 11 x 4 inches).
Bake for about 30 minutes, until the logs are slightly golden.
Cool the logs on the cookie sheet for 8 minutes, then cut the logs crosswise (using a serrated knife) into ½ inch thick diagonal slices.
Arrange the biscotti cut side down on the baking sheet and bake until they are pale and golden (about 5- 8 minutes on each side).
Cool the biscotti for 5 minutes and then transfer to a cooling rack.
Place the bittersweet chocolate chips in a bowl and microwave for about 1 ½ minutes (stir every 30 seconds).
When the chocolate is smooth and melted, drizzle onto each biscotti or dip one half of the biscotti into the chocolate.
The Elegant Occasion Note: If you prefer you can sprinkle confectionary sugar over the cooled cookies instead of drizzling chocolate.
The Elegant Occasion Note: Store the cookies in an airtight container for up to four days. These cookies can also be frozen for up to three weeks.
The Elegant Occasion Beverage Pairing: Coffee or Tea