I get asked for bridal shower ideas all the time. And I have lots of sympathy for bridesmaids planning a shower. It is really hard to come up with a unique and special party that does not cost a fortune. So I was thrilled when Haniela from Haniela’s Food and Photography sent me this bridal shower biscotti idea. They are so cute, and perfect for a winter shower. The dipped biscotti could also work at a wedding.
If you love baking or have young kids, then you need to check out Haniela’s blog . She is super creative!
Walnut Cranberry Chocolate Biscotti
- ½ cup(115 g) unsalted butter at room temperature
- ¾ cup(150 g) sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 ¾ cups(230grams) all purpose flour
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1cup walnuts, coarsely chopped
- ½ cup dried cranberries
- 2 tbsp chocolate chips
- 1tbsp orange zest
Preheat oven to 350°F/180°C/.
- Line 2 baking sheets with parchment paper.
- Using an electric mixer on medium high speed cream the butter until fluffy and pale yellow.
- Add sugar and beat additional 5 minutes or until fluffy and doubled in volume.
- Add the eggs, one at time, beating well after each addition.
- Add vanilla extract and beat on low speed until blended.
- Mix in orange zest.
- Sift together flour, baking powder, cinnamon, salt.
- Gradually add flour mixture into the egg mixture and mix on low speed or stir with the wooden spoon just until incorporated.
- Stir in walnuts, dry cranberries, and mini chocolate chips. The dough will be soft. Transfer one half of the dough onto the prepared baking sheet and shape it into the log, it helps to wet your fingers a little when shaping the dough into the log. Try to aim for 12 inches/30cm/ in length and about ½ -2 inches wide/4-5cm. Use a small spatula to dip in water to smooth out the edges. Repeat with remaining dough.
- Bake until edges are golden for about 25-30 minutes, transfer baking sheets to a wire rack and let the logs cool for 10 minutes. Decrease the oven temperature to 300°F.
- Using serrated knife, cut the logs. Arrange sliced cookies in one single layer onto the baking sheet, cut sides down and return them into the oven. Bake until edges are golden, for about 10 minutes, turn the slices over once more and bake for additional 10 minutes on the other side.
- Once done let the biscotti cool completely.
- Melt dark chocolate in a heat proof dish over simmering water until melted and dip each baked and cooled biscotti as desired.
- Transfer freshly dipped biscotti into the fridge for several minutes, this helps chocolate to harden into a nice shine.
- Using melted white chocolate pipe “I Do”, “Love”, add a Date or add little hearts onto chocolate dipped biscotti.
- Melt the white chocolate until smooth, let it cool for a few minutes, then fill the small sandwich bag or parchment cone, snip of a tiny bit from a corner.
- Supporting your writting hand with your other hand, pipe onto the biscotti.
- If you are not confident at first, try piping onto a wax paper before you pipe onto biscotti. Let the chocolate harden before packaging.