Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- 1/2 cup chopped walnuts
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Electric mixer
- Cutting board
- Sharp knife
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. In a separate mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Beat in the eggs and vanilla extract until well combined.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Fold in the white chocolate chips and chopped walnuts.
7. On a floured surface, divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
8. Place the logs on the prepared baking sheet, leaving about 2 inches of space between them.
9. Bake for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
10. Remove the logs from the oven and let them cool on the baking sheet for 10 minutes.
11. Using a sharp knife, cut the logs into 1/2-inch slices on a diagonal.
12. Place the slices back on the baking sheet and bake for an additional 10-12 minutes, or until the biscotti are lightly golden and crisp.
13. Remove the biscotti from the oven and let them cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
Makes about 24 biscotti.
Nutritional information:
Calories per serving: 150
Total fat: 8g
Saturated fat: 4g
Cholesterol: 30mg
Sodium: 50mg
Total carbohydrates: 19g
Dietary fiber: 1g
Sugars: 11g
Protein: 2g
Substitutions for ingredients:
- You can use milk chocolate or dark chocolate chips instead of white chocolate chips.
- You can use pecans or almonds instead of walnuts.
Variations:
- Add 1 tablespoon of orange zest to the dough for a citrusy twist.
- Dip the biscotti in melted chocolate for an extra decadent treat.
Tips and tricks:
- Make sure the logs are evenly shaped and spaced apart on the baking sheet to ensure even cooking.
- Use a serrated knife to cut the biscotti for a clean cut.
- Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Storage instructions:
Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
To reheat the biscotti, place them in a 350°F oven for 5-7 minutes, or until they are crisp and warm.
Presentation ideas:
Arrange the biscotti on a platter and dust them with powdered sugar for a festive touch.
Garnishes:
Garnish the biscotti with a drizzle of melted chocolate or a sprinkle of chopped nuts.
Pairings:
Serve the biscotti with a cup of coffee or tea for a cozy treat.
Suggested side dishes:
Serve the biscotti with fresh fruit or a cheese plate for a balanced snack.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it comes together.
- If the biscotti are too hard, reduce the baking time on the second bake.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment thoroughly before starting.
Food history:
Biscotti originated in Italy and were traditionally made with almonds. They were designed to be a long-lasting snack for travelers.
Flavor profiles:
The white chocolate and walnuts add a sweet and nutty flavor to the biscotti.
Serving suggestions:
Serve the biscotti as a dessert or snack.
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Region: Italian