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Hello, foodies…

Thank you so much for your patience while I was on vacation. I’m back this Wednesday night at 8pm ET for In the Kitchen with David and I’m really looking forward to it. We’re continuing with our frozen treats to celebrate Christmas in July® and our next “Oh Christmas Treat” is White Chocolate-Cranberry Biscotti.

White Chocolate-Cranberry Biscotti

Makes 16-18

This recipe is prepared with the Emeril Pro Series 2-Piece Raised Cullen E-Knife Set (K42273).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

• 6 Tbsp butter
• 2/3 cup sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 Tbsp orange zest
• 2 whole eggs
• 1 egg yolk
• 2 cups flour
• 1-1/2 tsp baking powder
• 3/4 cup dried cranberries
• 3/4 cup white chocolate chips
• 8 oz white chocolate, chopped

Preparation:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Fit a stand mixer with a paddle attachment and cream the butter, sugar, salt, and vanilla. Add the orange zest, eggs, and egg yolk, and beat until combined.
2. Combine the flour and baking powder in a small bowl. Add the flour mixture, cranberries, and white chocolate chips to the butter and egg mixture and mix on medium speed until the flour is incorporated.
3. With floured hands, form the dough into a log on the baking sheet, leaving about 3/4" empty on each side. Place the baking sheet on the middle rack of and bake for 45 minutes, or until golden brown. Let the dough cool for 30 minutes.
4. Reduce the oven temperature to 325°F. On a cutting board, slice the cooled biscotti diagonally in 1/2" slices. Return the biscotti, sliced side down, to the baking sheet and bake for 35 minutes, or until the biscotti is golden brown and dry, but still soft in the center.
5. While the biscotti are cooling, melt the white chocolate in a double boiler. Once cool, dip the long, straight side of each biscotti into the white chocolate and place the cookies on a cooling rack, sliced side down. Keep a baking sheet underneath to collect the chocolate drippings. Let the chocolate cool completely before serving.

The base for this recipe—butter, salt, vanilla, egg, flour, and baking powder—is the same in virtually every type of biscotti. Obviously, we used Christmas flavors and ingredients in this particular recipe, but you can use another kind of dried fruit—like apricots or raspberries; another kind or variety of chocolate; and even add nuts like almonds or hazelnuts. Some recipes also contain anise extract, the same extract that you’ll find in some Pizzelles.  

No matter what type of biscotti you make, just don’t forget the coffee. You can’t beat the flavor of a dunked biscotti and a hot cup of coffee…mmmm!! And if your coffee just so happens to be Irish…even better.

David's Irish Coffee

This recipe is prepared with the Keurig 2.0 K450 Coffee Maker with 46 K-Cup Packs, 4 K-Carafe Packs, & Filter (K42528).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

Coffee:

• 6 oz of your favorite coffee, brewed
• 1 oz Irish cream liquor (like Bailey's)
• 1 oz Irish whiskey
• 2 tsp brown sugar
• Whipped Topping:
• 1 cup heavy cream
• 2 Tbsp confectioners’ sugar

Preparation:

1. To prepare the whipped topping, pour the heavy cream into a medium-sized bowl and whip it with a hand mixer until thick. Add the confectioners’ sugar and blend until incorporated. Set aside.
2. To prepare the coffee, warm a coffee mug by running it under hot water. Dry the mug thoroughly, then pour in the coffee, whiskey, liquor, and brown sugar.
3. To garnish the coffee, warm a spoon, scoop a dollop of whipped topping from the bowl, and allow it to run down the back of the spoon into the coffee. Do not let the topping ''break'' the surface of the coffee, otherwise it will sink and begin to melt. Serve immediately.
4. Cover and refrigerate any leftover whipped cream. Use within two days.

I hope you all had a terrific Fourth of July holiday…full of fireworks, fun, and food. I’ll see you all this Wednesday night at 8pm ET on ITKWD.

Keep it flavorful!

—David