My boy loves learning Italian language at school. At times, he likes to speak Italian to me and as usual, the confused me will stare at him blankly without knowing single clue in what he is saying. After acclimatizing to a few of his practice, I have begin to learn something...
"No no no mi chiamo biscotti!!!" I said to these cranberry white chocolate soft biscotti and would say the same to those that I have baked in two years before.
Huh? I just said... no no no I'm biscotti in Italian! Geez! Please pardon my lousy Italian language.
Here, I was referring to this another batch of cranberry white chocolate biscotti that I had baked for our bake-along with Joyce from Kitchen Flavours and Lena from Frozen wings.
Unlike most traditional biscotti like these and these that I have baked previously, these biscotti contains added butter. However, unlike the buttery cranberry white chocolate biscotti that I have baked for current bake-along, these softer kind of biscotti with cranberry are not twice baked. Having said that, I like to emphasize that this doesn't mean that these biscotti are not biscotti or don't taste like biscotti. "No no no mi chiamo biscotti!!!"
As I have mentioned before... Please don't be put off by its "soft" description. Although they are slightly softer than most biscotti, they are equally delicious to eat. Plus, due to the fact that these biscotti are not twice baked, they are super easy and never time consuming to bake... You will see what I mean.
"No no no mi chiamo biscotti!!!"
Here's the recipe that is mostly adapted from my previous bake at here.
Make about 18 slices or two 20 cm logs
60g unsalted butter, melted, cooled
1 eggs, lightly beaten
1/2 tbsp milk
1/4 tsp vanilla paste or extract
110g all-purpose flour
1/4 tsp baking powder
50g caster sugar
1/4 cup dried cranberry
2 tbsp white chocolate, finely chopped
icing sugar to dust
Preheat the oven to 180°C or 160°C, fan forced. Line 2 baking trays with baking paper.
In a large mixing bowl, combine butter, egg, milk and vanilla. Sift flour, baking powder and sugar into the wet ingredient. Add dried cranberry and chocolate and mix until a soft dough forms.
Cover with a tea towel and rest for 10 mins.
Divide dough into two and shape into two 20cm logs. Place on trays. Bake for 25 mins, until golden. Cool on tray for 15 mins. Dust with icing sugar. While still warm, cut into 2cm slices. Serve.
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Please note that the linky tool for bake-along is no longer available.