I decided last year that my official cookie for Christmas was going to be biscotti. Last year I made a coconut white chocolate biscotti, but this year decided to “fancy” it up a bit. I omitted the coconut and added sprinkles to one loaf, and melted white chocolate with sprinkles to the other loaf.
3 1/4 cups all-purpose flour
1 1/4 cups packed light brown sugar
1 cup plus 2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
3 eggs
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
1 package white chocolate chips
4 squares of white chocolate bark
2 tablespoons vegetable oil
Preheat oven to 300 degrees. Whisk flour with brown sugar, granulated sugar, baking powder and salt in a bowl. Combine eggs, butter and extracts in a bowl and whisk until smooth. Stir in almonds. Stir into the flour mixture; mix well.
Knead lightly on a lightly floured surface until mixture forms a dough. Shape into two 4-by-10-inch logs with moistened fingers. Place on baking sheets lined with baking parchment. Bake for 45 minutes or until firm and golden brown.
Reduce oven temperature to 250 degrees. Cool logs on baking sheets for 10 minutes. Remove to a cutting board and remove baking parchment from the baking sheets. Cut logs diagonally into 3/4-inch slices with a serrated knife. Arrange cut side down on baking sheets. Bake for 15 minutes on each side or until dry.
For topping the biscotti’s:
While the first batch is on its second bake melt the white chocolate bark in a double boiler. As it melts, add the vegetable oil. The vegetable oil will help it thin out some and make it easier to spread. Once the loaf has cooled from its second baking, arrange all the pieces together like it is still one loaf. Then with a spatula, spread the melted white chocolate bark across the loaf covering it with a thin coating. Immediately sprinkle on the sprinkles before chocolate sets. Then place in refrigerator for about 30 minutes to set.
