Not a morning person? Well now you can make it better by having dessert for breakfast! Orange Creamsicle Biscotti is the perfect sunny pick me up to give you a sweet start to your day.
Where Does An Italian Cookie Go To Dance?
Today, peeps, we’re makin’ biscotti! Orange Creamsicle biscotti to be exact! The recipe was given to me by a friend of mine and contributor to this site Erin Bardwell. She’s made some pretty awesome stuff on this blog before. Check out her Thai-Style Deviled Eggs and her Salted Cardamom Pie. She’s also a photographer and you can check out her work here. If you’re in Seattle and would like to connect with her she’s got info on her site.
Nice! But Biscotti, How Do I?
Good question! Let us begin the cooking of the biscotti! If you haven’t had biscotti before, it’s a hard Italian cookie that’s usually served with espresso. The great thing is since they are inherently hard, they will keep for a long time, so you can make a batch and keep it for up to two weeks (In an airtight container of course).
So, first things first, measure out all your ingredients. Be organized! Baking is always messy. Make sure your eggs and butter are at room temp, as well. Now put the flour, baking powder, and salt in a medium bowl and whisk to combine. Next, cream the butter in a Kitchen Aid stand mixer.
What Does It Mean To Cream Butter?
Basically you process the butter until it breaks down in bits. Then you add sugar. The sugar then cuts the butter and allows for air pockets to get in and makes the butter nice and fluffy. This leads to nice and fluffy baked goods! got it? So cream the butter on low (speed 2) until fluffy, which should be 2-3 minutes.
Next add each egg, one at a time, incorporating each until adding the next one. Add the juice, zest, and vanilla. Add the white chocolate chips and mix until combined. Spoon the batter onto a large piece of cling wrap. Wrap it up into a ball, seal it, and refrigerate for at least an hour. This step makes the dough easier to handle.
When you’re ready to bake, preheat an oven to 350ºF, line two separate baking sheets with parchment paper, and set your racks to the center positions. Dust a clean surface with flour and place the dough on it. Cut the dough in half, and roll each half into a 1-inch thick log. Each log should be about 12-18 inches.
Now, biscotti dough is super sticky and you may have some left some weird bumps on the biscotti while you were trying to work it. To fix it and make it a bit prettier, wet your hands and smooth out the bumps.
Pop each pan in the oven and bake until the edges start to brown (about 35 minutes). When they’re ready, let them sit in the pans until they’re cool enough to handle. Transfer each loaf to a cutting board and cut ½ inch thick slices on the diagonal. Put the slices back on the baking sheets, flat side down, and cook to crisp them up (7-8 minutes on each side).
Now the hard part! We’re gonna make royal icing to frost these bad boys. Royal icing requires that we…
Fuck that! I Want To Eat Some Cookies Now!
Alright, we’re gonna use Betty Crocker Cookie Icing! So, wait till the biscotti are completely cool and frost in stripes like I did in the picture!
MMM COOKIE! COOKIE! COOKIE!
Currently Jamming To
Erin suggested this. I’m quickly becoming a fan.
It is with great sadness to share that after many severe bouts with depression, anxiety, and bipolar disorder, Erin took her own life on 12/12/2016. I hope that in leaving this recipe up it will show the world what a brilliant baker she was.
This is a quote from her sister remembering her only days after her passing.
“Erin wanted to do everything. She wanted to bake pies for the homeless during holidays. She wanted to teach therapeutic writing classes and be a peer counselor. She wanted to document the lives of the forgotten women living within the walls of silent sexual abuse. She wanted to teach children photography in third-world countries. She wanted to save animals and be a voice for whatever being didn’t have one. Tragically, now Erin has lost her voice as well.”
We think she would have loved it if you donated to one of these causes she believed in under her name “Erin Elizabeth Bardwell”: