Christmas White Chocolate Chip Biscotti

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Y’all I am so excited.  It’s officially the Christmas season.  I love Christmas and all the things about it.  The food, the lights, the gifts, the children’s smiles and anticipation, and celebrating the birth of Jesus.  The one thing I dislike about this time of year is the people who spell Christmas with an “X”-mas.  One of my favorite things growing up was setting up our nativity scene.  Mom would always pick out a special place for it, and I would usually get the honor of setting it all up.  It use to take me hours to get it just the way I wanted it.  But, in the end, I had it just right.  I was content.

Of course any of you who know me or have been following me on here, know that Christmas cookies and other treats are my absolute favorite.  As I have said in other posts, mom and my grandmas always went all out at the holidays.  Looking back at pictures of me growing up, I do not know how I wasn’t the size of a blimp.  I was always snatching cookies and candies (especially moms caramels) any chance I got.  It really didn’t matter how many we ate, mom always seemed to have another container full in the cabinet or freezer.

I decided last year that my official cookie for Christmas was going to be biscotti.  Last year I made a coconut white chocolate biscotti, but this year decided to “fancy” it up a bit.  I omitted the coconut and added sprinkles to one loaf,  and melted white chocolate with sprinkles to the other loaf.  I think I did a pretty good job increasing the holiday look this year.  Now if I could just figure out how to not gain weight this year from eating all these goodies.  I wish I had the metabolism I had 30 years ago.

I hope y’all enjoy this recipe.

• 3 1/4 cups all-purpose flour
• 1 1/4 cups packed light brown sugar
• 1 cup plus 2 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3 eggs
• 1/2 cup (1 stick) unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 package white chocolate chips
• 4 squares of white chocolate bark
• 2 tablespoons vegetable oil.

Preheat oven to 300 degrees. Whisk flour with brown sugar, granulated sugar, baking powder and salt in a bowl. Combine eggs, butter and extracts in a bowl and whisk until smooth. Stir in white chocolate chips. Stir into the flour mixture; mix well.

Knead lightly on a lightly floured surface until mixture forms a dough. Shape into two 4-by-10-inch logs with moistened fingers. Place on baking sheets lined with baking parchment. Bake for 45 minutes or until firm and golden brown.

Reduce oven temperature to 250 degrees. Cool logs on baking sheets for 10 minutes. Remove to a cutting board and remove baking parchment from the baking sheets. Cut logs diagonally into 3/4-inch slices with a serrated knife. Arrange cut side down on baking sheets. Bake for 15 minutes on each side or until dry.

For topping the biscotti’s.

While the first batch is on its second bake melt the white chocolate bark in a double boiler.  As it melts, add the vegetable oil.  The vegetable oil will help it thin out some and make it easier to spread.  Once the loaf has cooled from its second baking, arrange all the pieces together like it is still one loaf.  Then with a spatula, spread the melted white chocolate bark across the loaf covering it with a thin coating.  Immediately sprinkle on the sprinkles before chocolate sets.  Then place in refrigerator for about 30 minutes to set.

The second loaf I just sprinkled the round sprinkles on the loaf before the first baking. Then baked as directed above.