Make it. Eat it. Love it.
Ah lazy Saturday evenings. The weekend is coming to an end and the beginning of a new week is ahead of us (here in Israel the work week starts on Sunday) filled with errands and chores. It’s that wonderful time where the sun is still lingering onto the last hour of the day before setting over the horizon. Its beautiful evening glow creates rich colors on the streets. There’s that stillness outside that only comes at either dusk or dawn. My hoodie keeps my warm enough to not have to move inside quite yet. My little morkie, Marley, is asleep on my lap as I sip a cup of mint tea. And, a beautiful acoustic version of Led Zeppelin’s That’s the way plays on my speakers. How I would love to pause time and hang on to moments like these.
Pause time for moments like these and biscotti. Biscotti filled with white chocolate, dried cranberries and a hint of cardamom that lingers on your tongue after you finish eating it. I really cannot think of a better way to enjoy your afternoon tea. Can you?
The inspiration for these Italian biscuits came from fellow blogger Lindsey’s beautiful blog rosemarried. When I saw her version with hazelnuts and dried cherries with orange and cardamom I was instantly drawn to the idea of making a version of my own. Using her biscotti base as a starting point I filled the dough with cardamom, white chocolate and dried cranberries. I took a cue from Lindsey who dipped the tips of her biscotti in dark chocolate, and dipped the tips of my biscotti in a cardamom infused white chocolate because well it just didn’t seem right not to.
1 stick unsalted butter, room temperature
3/4 cup white sugar
2 tsp. vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
4 teaspoons ground cardamom, divided
1/4 teaspoon salt
1/2 cup white chocolate, chopped
1/2 cup dried cranberries, coarsely chopped
12 oz. white chocolate chips
Preheat an oven to 350°F. Line baking sheet with parchment paper.
In a large bowl, using an electric mixer, beat butter on high speedy, until fluffy (1-2 minutes).
Add in the sugar, and continue beating until well combined. Reduce the speed to low, and add in the eggs one at a time.
Mix until blended, and add in the vanilla.
In a large bowl, sift together dry ingredients: flour, baking powder, 2 teaspoons of cardamom and salt.
Gradually add the flour mixture to the egg mixture and beat on low speed until combined.
Gently stir in the white chocolate and cranberries.
The dough will be very soft.
Turn the dough out onto a generously floured work surface and divide in half.
Transfer one-half onto one side of the lined baking sheet and shape into a log about 12″ long and 1.5 inches wide.
Repeat with the remaining dough on the other side of the sheet, leaving at least 4 inches between the logs.
Bake the biscotti until the edges are golden, 25 to 30 minutes.
Remove from oven and allow to cool for about 10 minute.
Carefully transfer the biscotti logs to a flat surface.
Using a sharp knife, cut off slices of biscotti (1/2 inch wide).
Place biscotti pieces on the baking sheet (on their side) and bake for 10 minutes more, or until golden.
Remove from oven and allow to cool on wire racks.
Once the cookies have cooled, melt the white chocolate and remaining cardamom, using a double boiler.
Dip each biscotti in the chocolate, coating 1/4 to 1/2 of the cookie
Carefully place each biscotti on a piece of parchment or wax paper, and allow to cool.