It's biscotti Time!! Yah! Woohoo! Who's been waiting for this one? I know I have or at least since my last post which was similar but a different recipe and this time it's an added twist with peppermint and white chocolate drizzled on top! Okay, confession time, I didn't actually intend for this recipe to be a peppermint flavoured biscotti. I know a shocker right? Well, what happened was that I was baking a bunch of recipes at the same time and one of the recipes called for peppermint extract, so naturally the extract was already on the counter. So later on, when I went to add the almond extract, I accidentally added the peppermint extract instead as both containers are about the same size! Luckily, the taste wasn't effected too much, and it added an interesting contrast that a lot of people seemed to enjoy especially during the holidays! Anyways, as for the recipe itself, I found it to be very accurate, except for the white chocolate I would recommend double boiling it still. But to heat it up the chocolate at a level 2-4 depending on your stove and to monitor it very carefully. As my first batch of white chocolate ended up all chalk like as the white chocolate had run out of moisture from the high temperatures of 5-6 on the stove. Also, I would recommend using a fork to drizzle the white chocolate. Also, it will take a long time for the white chocolate to cool, so just leave it to cool for about 3-4 hours for the white chocolate to settle. Also, I would use a silicon mat to make the biscotti easy to turn over,as it has to be turned over multiple times. As for turning the biscotti over I would recommend using tongs or fork or utensil of some kind. You can use your hands but depends on your heat tolerance, which at 350F must be very high! Overall, this recipe turned out really well, and I promise to try different kinds of biscotti recipes next time like a chocolate or pistachio or maybe a mango coconut, we'll see haha! Anyways, have a great weekend! Happy Baking!
Here is the link to the recipe: epicurious.com
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