Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
White Chocolate-Cherry Biscotti
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- Level: Easy
- Total: 3 hr 15 min
- Active: 30 min
- Yield: about 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 123
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 0 g
- Sugar
- 11 g
- Protein
- 2 g
- Cholesterol
- 19 mg
- Sodium
- 72 mg
These biscotti offer a sophisticated twist on the classic Italian treat, pairing the sweet richness of white chocolate with the subtle licorice-like warmth of fennel. Studded with glistening glacé cherries and finished with a delicate drizzle of melted white chocolate, they’re as beautiful as they are delicious. Perfect for dunking into a cup of coffee or enjoying as an elegant standalone snack, these biscotti strike the perfect balance of festive and refined, making them an ideal addition to your holiday baking repertoire.
- Level: Easy
- Total: 3 hr 15 min
- Active: 30 min
- Yield: about 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 123
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 0 g
- Sugar
- 11 g
- Protein
- 2 g
- Cholesterol
- 19 mg
- Sodium
- 72 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Whisk together the flour, fennel seeds, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until light and fluffy, about 5 minutes. Beat in the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Add the vanilla paste and mix just to combine. Reduce the mixer speed to low, then add the flour mixture and beat until just combined. Add 6 ounces of the chopped white chocolate and mix until just incorporated. Fold in the cherries with a wooden spoon, taking care not to crush them or the dough will turn red.
- Divide the dough in half. Coat your hands with cooking spray, then shape the dough into two 2-by-10-inch logs on the prepared baking sheet. Refrigerate until slightly firm, about 15 minutes.
- Bake, rotating the baking sheet halfway through, until the logs are golden and set but still slightly soft in the center, 30 to 35 minutes. Let cool 30 minutes on the baking sheet; reduce the oven temperature to 300 degrees F.
- Transfer the logs to a cutting board. Use a sharp serrated knife to slice crosswise 1/2 inch thick. Line the baking sheet with a fresh sheet of parchment and arrange the biscotti cut-side down on the pan. Bake, flipping the biscotti halfway through, until firm to the touch and set but still slightly soft in the center, 35 to 45 minutes. Transfer to a rack set on a baking sheet to cool completely.
- Put the remaining 4 ounces white chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth, about 1 minute. Transfer to a small resealable plastic bag, then snip a corner and drizzle onto the cooled biscotti; let set at room temperature, 30 to 40 minutes, or refrigerate about 10 minutes until set.
