Get ready to celebrate with a delightful twist on a classic treat! Our Red White and Blue Biscotti are not only a feast for the eyes but also a deliciously crunchy snack that’s perfect for any occasion. With vibrant colors and a delicious blend of flavors, these biscotti are sure to impress your family and friends at your next gathering or holiday celebration. Imagine the joy of biting into a crispy, sweet biscotti packed with tart cranberries and creamy white chocolate, all while showcasing your patriotic spirit! Don’t miss out on this unique recipe that will make your taste buds sing and your heart swell with pride!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 24 biscotti
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
- 1/2 cup blue sprinkles
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In a separate medium bowl, beat the eggs and vanilla extract until smooth and slightly frothy.
- Gradually pour the egg mixture into the dry ingredients, stirring with a wooden spoon or spatula until a soft dough forms.
- Gently fold in the dried cranberries and white chocolate chips, ensuring they are evenly distributed throughout the dough.
- Transfer the dough onto the prepared baking sheet and shape into two long, flat logs approximately 12 inches long and 3 inches wide. Leave space between the logs for expansion.
- Sprinkle blue sprinkles generously over the top of the logs, pressing them lightly into the surface of the dough.
- Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
- Remove from the oven and let cool on the baking sheet for 10 minutes.
- Using a sharp serrated knife, carefully slice the logs diagonally into 1/2-inch thick slices.
- Arrange the slices cut-side down on the baking sheet and return to the oven for an additional 10-12 minutes to crisp and dry out.
- Remove from the oven and let cool completely on a wire rack. The biscotti will continue to crisp as they cool.
- Store in an airtight container at room temperature for up to 2 weeks.
Tips
- Room Temperature Ingredients: Ensure your eggs are at room temperature for a smoother batter. This helps create a better texture in the biscotti.
- Chill the Dough: If the dough feels too sticky, refrigerate it for about 15 minutes before shaping. This makes it easier to handle and shape into logs.
- Even Baking: Make sure to space the logs evenly on the baking sheet to allow for proper expansion while baking.
- Slicing Technique: Use a serrated knife to slice the logs, as this will help prevent crumbling and ensure clean cuts for beautifully shaped biscotti.
- Double Bake for Crispiness: For extra crunch, make sure to bake the slices cut-side down as instructed. Keep an eye on them to avoid over-baking!
- Storage Tips: Store your biscotti in an airtight container at room temperature to maintain their crunchiness. They also make great gifts when packaged in decorative tins!
- Experiment with Flavors: Feel free to customize this recipe by adding different nuts, dried fruits, or flavored extracts to create your own unique variations!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 22g
Protein: 3g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 30mg
