Monday, March 16, 2015
Breakfast cookie. That right there should have been excuse enough to try a piece. A cookie that was okay to enjoy for breakfast. What was wrong with me?
Well, I decided to give into my cookie obsession and try it out. Not only did I sample a piece, I actually did two things at once; I made it and tried it for the first time. And, it could be said that since I made that amazingly addicting orange and dark chocolate biscotti a few weeks ago, I'm now obsessed with any and everything biscotti.
So now, all I needed was an excuse to make another batch. And what do you know, spring is right around the corner. That sounds like a perfect reason to make another batch of biscotti.
Since I used fresh strawberries, this isn't your typical super crispy, crunchy biscotti. By using fresh strawberries and a bit of brown sugar this biscotti is slightly crispy on the outside with a chewy inside.
So what are you waiting for? Make a batch of this strawberry white chocolate biscotti and welcome spring!
Strawberry Cream Biscotti with White Chocolate
1/4 Cup (1/2 stick) unsalted butter, room temperature
4 Oz cream cheese
3/4 Cup granulated sugar
1/4 Cup brown sugar
1 Tsp vanilla extract
1/4 Tsp rum extract
2 3/4 Cup flour
1 1/2 Tsp baking powder
1 Tsp salt
1 Cup diced strawberries
1/4 Cup white chocolate
1-2 Tsp vegetable oil
Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
Combine flour, baking powder and salt in a large bowl and whisk to combine. Set aside.
Place cream cheese in a large bowl and beat on high until creamy, about 30 seconds. Add butter and beat until just incorporated. Add both sugars and beat on high until light and fluffy, about 3-5 minutes. Add vanilla and rum and mix until just combined. Add half a cup of the diced strawberries and beat until incorporated. Slowly add the flour mixture and mix until just combined. Fold in the remaining 1/2 cup of strawberries.*
Divide dough in half. Form each half into a log, about 10 inches long and 2 inches wide. Place in the oven and bake for 45 minutes. Remove from oven and allow to cool slightly. Cut the biscotti, using a sharp knife, and arrange on the baking sheet cut side up. Return to oven and bake for 15 minutes, turning halfway through the baking process.
Remove from the oven and allow to cool completely.
Place the white chocolate in a microwave safe bowl and heat in 20 second intervals, stirring after each. Add a little vegetable oil to loosen, if needed. Drizzle over the biscotti. Allow the chocolate to set and store in an airtight container.
Recipe source: A Lynsey Original