Friday, December 14, 2012

White Chocolate Cherry Almond Biscotti

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Go ahead, grab your beverage... get ready to dunk!

The fun continues...
I don't know about you, but to me, biscotti are a true dunking, crunchy cookie!  There is just something about the biscotti that has everyone's eyes widen and their smiles broaden when you serve them.  They automatically reach for one and look around for the coffee carafe.  

They have such a beautiful presentation, they make the prettiest gifts too!  A few of them in a cellophane bag tied with a cute raffia bow?  Well I can tell you the recipient will be forever in your adoration.

These gorgeous gems are chock full of cherries, toasted almonds, white chocolate chips, and just because I could... well I dipped them in white chocolate.

There is a little secret ingredient in these that makes them a snap to make, even for the "dough challenged" like me.
Let's face it, biscotti can be intimidating.  It calls for making the dough, then baking the loaf, then waiting for the loaf to cool, slicing it and then baking it again...
Well for a novice baker, or someone that doesn't have enough time, or for people like me, "dough challenged" *grin*
it can be quite time consuming and scary.

I can assure you, this is so simple, you will look like a rock star as you serve it to your guests or give as gifts.
It's all because of the one secret ingredient, which is "cake mix", I know!!

Ready for the recipe?  Here we go;

Prep time: 20 minutes
Cook time: Total time - 40 minutes
Yield: 2 1/2 dozen cookies

1 pkg vanilla cake mix (I use Duncan Hines French Vanilla)
1 cup all purpose flour
1/2 cup (1 stick) butter, melted (I use unsalted)
2 large eggs
1 tsp almond extract
1/2 cup dried cherries, chopped
1/2 cup slivered almonds, toasted and chopped
1/2 cup white chocolate chips

-Preheat oven to 350F.  Line cookie sheet with parchment paper, set aside.

-In a large mixing bowl, place all your ingredients (wet and dry) and mix using an electric mixer till thoroughly incorporated and all cake mix and flour have been combined.  Dough will be very stiff!

-Transfer dough to flat floured surface.  With floured hands shape into two rectangle loaves, about 14" each long by 3" wide.  Place on parchment lined cookie sheet.  Space the biscotti about 4-5" inches separated on baking sheet, they will puff and spread lightly.

-Bake for 30 minutes until firm to touch; remove from oven (leave oven on) and let pan cool on wire racks for 5 minutes, after 5 minutes, remove biscotti and place directly on wire racks for another 5 minutes or so or till thoroughly cooled.

-Cutting on the cookie sheet using a sharp knife; slice each rectangle into 1/4 inch slices on the diagonal.  Carefully turn the slices onto their side.

-Return cookies sheet to oven and bake biscotti for 10 more minutes.  Turn off the heat and place timer for 15 minutes.
After 15 minutes, turn biscotti over to ensure even crispiness and time again for another 15 more minutes.

-At the end of the crisping time, remove biscotti from oven and place wire rack to cool.  

-Place on a pretty platter and watch your family and friends drool!!

*Optional* As biscotti are cooling, I melt white chocolate using the ration of 3 bars per 1 tbsp of shortening (I used Lindt White chocolate bars), or 1 package of white chocolate chips plus 1 tbsp of shortening.  Using the microwave method (or if preferred double boiler method), microwave at 20-25 second increments till all ingredients are melted, incorporated and smooth.
Dip half of the biscotti into the white chocolate mixture as desired.  Place on waxed paper sheets and let cool till all chocolate has hardened.*

-Store in airtight container or plastic Ziplock for up to 3 weeks.

Now, what do you do when you have leftover chocolate?  No need to throw and waste... do what I do.
I take pre-made packaged cookies and dip them into the white chocolate.  I then sprinkle sprinkles to make them look more festive... for the picture below I used store bought gingersnaps.
I don't know about you, but boy, are the ingredients expensive for cookies.  So why waste the leftover chocolate?  Just reuse I say!!  I dipped these babies into the leftover  melted white chocolate, and they look so pretty I can literally give them as gifts!!  Best of all they taste amazing, and they are a No Bake cookie! Yes!!

Aren't the pretty??

So go ahead, make up a batch of these, and become your own rock star...

This recipe is part of the "Dash to the Holiday's 2012 Cookie Party", hosted by The Simple Kitchen, Dash & Parade.
What an amazing assortment of delicious cookies!!
The Simple Kitchen & Dash found HERE.

Till next time!!

Dishin with Didi


  1. I love that you use a cake mix as the base Didi! Brilliant!

    1. Teresa that is so funny, I literally just finished eating one, so darn good, I'm looking at the container again!!

      Thank you Teresa, I hope you try them, they are delicious!