Description
Strawberries and cinnamon mixed into a buttery base with a hint of nutmeg and topped off with creamy white chocolate!
Ingredients
- ½ cups Whole Wheat Flour
- ½ cups All-purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoons Salt
- 2 teaspoons Cinnamon, Divided
- ¼ teaspoons Nutmeg
- ¼ cups Sugar, Plus 1 Tablespoon, Divided
- ¼ cups Brown Sugar
- ¼ cups Unsalted Butter, Softened
- 1 Egg
- 1 teaspoon Vanilla Extract
- ⅓ cups Freeze Dried Strawberries, Broken Into Pieces
- 1 Tablespoon Milk
- 1 Tablespoon Sugar
- 1 teaspoon Sugar
- White Chocolate, For Dipping (optional)
Preparation
1. Preheat oven to 350ºF. Line cookie sheet with parchment paper or lightly spray with nonstick cooking spray.
2. In a small bowl, whisk together flours, baking powder, salt, 1 teaspoon cinnamon, and nutmeg.
3. In the bowl of a stand mixer (or with an electric mixer), cream together 1/4 cup sugar, brown sugar and butter. Add in egg and vanilla and beat until creamy. Add dry ingredients to wet ingredients and beat until just combined. Stir in strawberries.
4. Turn dough out onto floured surface. Shape into a 10 inch by 2 inch log. Brush with milk and sprinkle with remaining 1 tablespoon sugar and 1 teaspoon cinnamon. Transfer log to cookie sheet.
5. Bake for 20-22 minutes or firm to touch and edges turn golden brown.
6. Transfer to a wire rack and allow to cool for 20 minutes. Reduce heat to 300ºF.
7. Using a serrated knife, cut log into ½ to 1-inch pieces. Arrange pieces on the cookie sheets so that they are not touching.
8. Return to oven and cook for another 10-12 minutes per side or until dry and crisp.
9. Remove to a wire rack to cool completely. Store in an airtight container.
10. If dipping in white chocolate, melt white chocolate in a microwave according to package instructions. Dip the bottoms of biscotti into the chocolate. Allow to cool and harden on wax paper or a baking mat to prevent sticking. Serve when chocolate has hardened.
