Summer means berry season and that means 99% of my recipes over the next couple of months will involve berries. Or citrus which I am equally obsessed with. There will be citrus involved later this summer, but for now, say hello to white chocolate strawberry biscotti!
This week, instead of fresh berries we’re actually using freeze-dried berries, but let me tell you, it works. These biscotti scream summer and if I hadn’t used white chocolate, I probably would have ended up calling these strawberries and cream biscotti because that’s what they make me think of.
I made these twice during the two weeks of Wimbledon, so maybe I just had strawberries and cream on the brain? Who knows? I do. Strawberries and cream was definitely on my mind. I mean, that and Pimm’s are the two things you have when you go to Wimbledon.
Proud of England ❤️
Speaking of sports, let’s have a little moment to celebrate England’s World Cup run. For as long as I can remember, our men’s team has been a perennial disappointment at major events. Escaping from the group stages before losing in the first elimination round. This year, the team made it to the semifinals, narrowly missing out on a spot in the final and ultimately claiming 4th place. It feels weird to be disappointed with a 4th place finish. Based on our history, that is a result to be celebrated.
This team united the country in ways I can’t even explain. Football very nearly came home and I’m really excited to watch this team over the next few years. The future is bright!
{Weirdly, as I repost this recipe with some updates and new pictures, England just completed an incredible run to the finals of Euro 2020. Held in 2021 because of COVID, this was a magical run for an English team. I’ve never been so proud of a group of players representing England. While we didn’t win, I hope each and every one of those players is holding their head high.}
White Chocolate Strawberry Biscotti
But back to the biscotti. If you don’t know this by now, I love myself a good biscotti and I love experimenting with different seasonal flavours. You realistically can’t put cream in a biscotti and really get that taste (but you can in the coffee you enjoy it with!), so instead we paired our dried strawberries with white chocolate to give the illusion of strawberries and cream.
You guyyyysssss. These are SO. GOOD. The dried strawberries work so well here because they don’t make the dough too wet the way fresh strawberries would, allowing the biscotti to retain it’s important crunch.
Now, you obviously can drizzle the biscotti with extra white chocolate if you want to. I did the first time I made them. Drizzle, dunk, spread, forget the extra chocolate altogether. There is no wrong answer.
The only thing you could possibly do wrong is not making a batch of these. You’d be missing out.
Ingredients
- 1/3 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 cups dried strawberries
- 1 1/2 cups white chocolate chips, plus more for drizzling (optional)
Instructions
- Preheat oven to 350°F. Grease and flour a baking sheet; set aside.
- In a large bowl, cream together butter & sugar until light and fluffy. Beat in eggs and vanilla extract.
- In a small bowl, combine flour, baking powder, and salt. Stir into the creamed mixture until just blended. Gently mix in the strawberries and white chocolate chips.
- Divide dough in half and form into long, flat loaves about 1/2" tall and 12" long. Place both loaves on prepared baking sheet, about 2" apart.
- Bake for 25-30 minutes, until a light golden brown. Remove from baking sheet and cool on wire rack for 5 minutes.
- Using a serrated knife, cut into slices on a slight diagonal about 1/2" wide. Put slices on baking sheet and bake for 10 minutes, turning over halfway through. Transfer to a wire rack to cool.
- If you want to drizzle with white chocolate, place remaining white chocolate chips in a small, microwave-safe bowl. Melt the chocolate in the microwave, stirring every 20-30 seconds, until smooth. Drizzle the chocolate over cooled biscotti (or spread chocolate on the bottom side of each cookie). Let stand at room temperature until set.
