Mango and White Chocolate Biscotti

It still surprises me to see people dish out the big bucks for biscotti.

Why people would try drop cookies at home, but not biscotti, I have no idea. I think it has something to do with the double Ts. Maybe a "don't bake it when you can't spell it" rule I don't know about.

In all seriousness, though, I think it's the elegance. The fancy shmanciness that's so intimidating.

Believe it or not, baking biscotti is easy once you get the hang of it. And it's so easily adaptable to whatever your preferences. Did I mention that these also make for some fantastic gifts? I've never had anyone who didn't love the biscotti I made and gifted.

So just bake these already. Set aside a chilly afternoon just for baking. Dunk 'em in hot cocoa or coffee. Even the broken pieces are delicious.

We shall be eaters of homemade biscotti, you and I.



I made mine with dried mangoes and white chocolate, but you can do with any flavor combo that suits your taste buds.

I am really into dried fruit these days. Dried cranberries, dried plums (a.k.a prunes), dried mangoes...all yummy.

A generous serving goes into my batch. Generous.

Mix, mix, mix, mix, mix....but not too much.

Just until everything is incorporated.

The thinner the log, the shorter the biscotti at the end.

When in doubt, use two baking pans.

Let cool, cut, then back to the oven!

Mango and White Chocolate Biscotti

*makes about 2 dozen biscotti*  
 
Ingredients:

• 1/3 cup butter
• 3/4 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons lemon zest
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup white chocolate chips
• 1/2 cup dried mango, chopped

Directions:

1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a large baking sheet.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla extract, and zest. Combine flour, baking powder, and salt. Stir into the creamed mixture until just blended. Mix in white chocolate and mango pieces. Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet.
3. Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes.
4. With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 10 minutes, turning over once. Transfer to a wire rack to cool.

Adapted from Allrecipes