Last updated on March 3rd, 2024 at 03:14 pm
I’m here to whisk you away on a delectable journey into the world of homemade treats. Today, I’m sharing a simple recipe for Raspberry White Chocolate Biscotti. Get ready to embark on a baking adventure that’s guaranteed to fill your kitchen with irresistible aromas and your taste buds with sheer bliss. So, grab your apron and let’s dive right in!
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What is Biscotti?
Biscotti, the Italian word for “twice-baked,” is a crunchy, twice-baked cookie that has become a beloved treat worldwide. It originated in Italy, where it was the go-to accompaniment to a cup of espresso. The beauty of biscotti lies in its simplicity and versatility. They are super easy to make and rather forgiving for novice bakers! If you want to up your baking game in a simple manner, I recommend you try biscotti. You will not be disappointed.
Tricks to Baking Biscotti with Fresh Fruit
Now, let’s talk about the star of the show: fresh raspberries. Incorporating fresh fruit into biscotti dough might seem like a daunting task, but fear not! Here are a few tricks to ensure your raspberry-infused biscotti turn out just right:
- Gently Fold the Fruit: Raspberries are delicate, and you’ll want to treat them with care. When folding them into your biscotti dough, do it gently to avoid crushing them. This requires patience, but it is worth it!
- Pat Dry: Excess moisture can affect the texture of your biscotti, making them chewy instead of delightfully crispy. After rinsing the raspberries, pat them dry with a paper towel before adding them to the dough.
- Flour Power: Tossing your raspberries in a light dusting of flour can help prevent them from sinking to the bottom of the biscotti while baking. This ensures an even distribution of fruity goodness throughout the cookie.
How to Make Easy Raspberry White Chocolate Biscotti
Get ready, because we’re about to create a culinary masterpiece that will have your taste buds doing a happy dance!
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 oz. fresh raspberries, gently patted dry and cut in half or in fourths
- ½ cup white chocolate chips
- White chocolate melting candies (optional, for dipping at the end)
Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper and lightly flour it..
- Whisk the Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until well combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until a dough forms.
- Fold in Raspberries and White Chocolate: Gently fold in the fresh raspberries and white chocolate chips. Remember to lightly dust the raspberries with flour before adding them to the dough. See above for more information. Note: The dough will be pretty thick. I opted for folding in the raspberries with a metal spoon rather than the typical rubber spatula that one uses for folding.
- Shape the Dough: Divide the dough into two equal portions. On your prepared baking sheet, shape each portion into a loaf, approximately 12 inches long, 3 inches wide and 1 inch tall. Make sure to leave some space between the loaves, as they will spread during baking.
- Bake the first time: Bake the loaves in the preheated oven for about 30 minutes, or until they are firm to the touch and lightly golden. Remove from the oven and let them cool for about 15 minutes. Reduce the oven temperature to 325°F (160°C).
- Slice: Using a sharp knife, slice the logs diagonally into about ¾-inch thick slices. Place the slices back on the baking sheet, cut side down.
- Bake the second time: Bake the sliced biscotti for an additional 10 minutes. Then, take them out and flip them over to the other side. Bake for another 10 minutes. If you want crisper biscotti: You can aim for 15 minutes baked at a lower temperature. These biscotti are very soft and delicate! You can bake them longer at a lower temperature to make them crispier, just watch that your white chocolate doesn’t burn.
- Cool and Enjoy: Once baked to perfection, let the biscotti cool completely on a wire rack. Then, grab your favorite cup of coffee or tea and enjoy these delectable treats with a friend or all to yourself!
- Optional step: Once biscotti are completely cooled, melt some white chocolate melting candies in the microwave. I prefer the Ghirardelli brand. Then, dip one end of each biscotti in the melting chocolate. You can simply dip in the tip, or you can drizzle on the white chocolate. It’s your biscotti; you do you!
There you have it, my baking buddies! An easy recipe for delightful raspberry white chocolate biscotti that are perfect for gifting, sharing, or indulging in a moment of pure bliss.
Want more biscotti ideas?
Check out my post for Oatmeal Chocolate Chip Biscotti! It goes so well with your morning coffee. 😃
Raspberry White Chocolate Biscotti
Ingredients
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 6 oz raspberries fresh, washed and patted dry
- 1/2 cup white chocolate chips
- white chocolate melting candies optional
Instructions
- Preheat oven to 350°F, line a large baking sheet with parchment paper and lightly flour the parchment paper
- Whisk together flour, baking powder and salt in a separate bowl and set aside
- Cream butter and sugar together until light and fluffy
- Mix eggs one at a time and vanilla into butter and sugar
- Slowly incorporate dry ingredients with your wet until everything is well-mixed together
- Pat your raspberries dry with some paper towels. You can cut them in half or into fourths if you want smaller chunks in your biscotti.
- Place dried raspberries in a bowl with about 1 Tbsp of flour, mix the flour around until the raspberries are coated
- Fold raspberries and white chocolate chips in with your biscotti batter (The dough will be thick, but this is good!)
- Divide your dough in half (approximately) and carefully shape it into two loaves on your prepared baking sheet. Your loaves will be about 10 inches long, 3 inches wide and 1 inch tall. Leave plenty of space between them on the baking sheet so they can expand.
- Bake biscotti loaves at 350° for about 25 minutes. Then, remove from oven and let cool for about 15 minutes.
- Lower oven temperature to 325°F
- After biscotti have cooled for about 15 minutes, take a knife and cut your loaves into strips diagonally, that are about 3/4 of an inch thick (see picture above). Place biscotti cut-side down on baking sheet and bake at 325°F for another 10 minutes.
- Remove biscotti from oven and flip all the pieces over so that the other side is facing down. Bake for another 10 minutes.
- Remove from oven and let cool completely.
- Optional: Melt some white chocolate melting candies in the microwaves. You can dip the ends of the biscotti in white chocolate, or drizzle it on top of your biscotti, or anything else you like to decorate.
