This recipe is from my good friend and talented chef Elise Johnson. My daughter took a cooking class with Elise a few years ago and she has been baking and perfecting her cooking skills ever since (my daughter, not Elise). The Biscotti and Fudgy Bon-Bons, which are also from Elise are always top of the Christmas baking list.
You can follow Elise on facebook by looking for Cooking with Elise, or go straight to her website www.cookingwithelise.com
Elise also has an awesome cookbook that I highly recommend. Elise is down to earth, funny, talented, and an exceptional cook. The title of her cookbook is
You Never Cook Alone
A Cookbook for The Well Fed Family
by: Elise Johnson
Now onto the promised recipe
Elise’s Best Biscotti
1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise)
1 c. granulated sugar
2 tsp almond extract
1 tsp pur vanilla extract
3 1/4 cups all-purpose unbleached flour
1 Tbsp baking powder
Zest of two oranges
3/4 c. dried cranberries
1/2 c. white chocolate chips
Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.
Pre-heat oven to 375 degrees.
In a large bowl mix together the oil, sugar, eggs, and both extracts.
In a medium-sized bowl combine flour, baking powder, orange zest, cranberries and white chocolate.
Add the dry ingredients into the large bowl with the wet ingredients and mix well.
Divide into two sections, shape into two wide logs of dough on a cookie sheet and press down a little. Space them far enough apart on the cookie sheet to allow room for expanding.
Bake for 25 minutes, watch them closely and don’t let them cook completely. Take out of the oven and cool. Using a serrated knife, slice into 1/2 inch strips but leave the loaf in the same shape. Place the two loaves back in the oven and bake for an additional 6 – 8 minutes. This will harden and crisp as it cools. Biscotti should be hard and crisp on the outside with a little bit of chewiness on the inside.
For Christmas you can add chopped pistachio nuts to the dough to add a touch of green.
Oh by the way, most of the biscotti was eaten before I got around to taking the picture, so yes, the recipe makes a lot more than the amount in the picture.