Delivering the flavor of summer all year long.
These biscotti are different than many of my other variations; there is no glaze on them. When I was first tinkering with the idea of this recipe, I wanted to be sure that it produced a sweet treat. I knew that strawberries (most likely freeze-dried) would be the flavor focus, but I also wanted something else to guarantee they tasted like a dessert.
Adding sweetness: there are so many options. I could have used a milk chocolate glaze and presented these as chocolate covered strawberry biscotti, but I already made a Chocolate Coated Cherry Biscotti. I could make a simple powdered sugar glaze, but so many of my biscotti are finished with a glaze, I wanted something different. Then came the idea of using white chocolate chips inside the dough, instead of melted as a glaze. None of my previous recipes have had chocolate inside them; would this work?
On my first day of recipe testing, I focused on the white chocolate. One batch was made with chips on the inside, the other with chips turned into a glaze. Although both versions worked, I decided it was time to make a batch with the chocolate on the inside. However, what I didn’t realize was that I’d have to tweak the amount of freeze-dried strawberries I would use.
The first two batches were made with 1-1/4 cups of strawberries. While the biscotti were sweet, they weren’t overwhelmingly strawberry flavored. I was surprised by this discovery, as most of my recipes have about a cup of dried fruit in them. I hadn’t considered that I was using freeze-dried, instead of just plain dried, fruit.
Onto the second round of recipe testing I nearly doubled the amount of freeze-dried strawberries and kept the same amount of white chocolate chips. This produced a delightfully sweet cookie that also tasted like strawberries. Plus, this batch was baked on the day that my eldest was heading off on a two-week trip. What’s a better way to start your journey than with homemade treats from Mom that will keep well in your backpack?
If you’re wondering where you’ll find freeze-dried strawberries, don’t stress. They can be found in most grocery stores near the dried fruit. If not located there, do a quick online search. You’re bound to find more options than you need.
Finally, if you prefer a berry biscotti with white chocolate on the outside, instead of inside, give these Lemon & Blueberry Biscotti with White Chocolate Glaze a try.
- 1/3 cup butter, softened
- 1-1/4 cups sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 cups flour
- 2 cups freeze-dried strawberries
- 1/2 cup white chocolate chips
- Preheat oven to 350.
- Combine butter and sugar in stand mixer; mix on speed 2 for 2 minutes.
- Add eggs, one at a time, until combined.
- Add vanilla extract, mixing until blended.
- Add baking powder, salt, and flour, mixing until combined.
- Chop strawberries into a medium dice.
- Add strawberries (and any dust that accumulates on the cutting board) and white chocolate chips, stirring until evenly distributed.
- Divide dough in half.
- Shape each half into 8″ x 3″ rectangle, using floured hands.
- Set each loaf 2″ apart on a baking sheet.
- Bake for 30 minutes or until the dough is set.
- Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on cookie sheet.
- Using a butcher knife, cut the loaves into slices, 3/4″ thick.
- Place slices on cookie sheet with the cut sides down; bake for 8 to 9 minutes.
- Turn over slices, and bake for 8 to 9 minutes more.
- Remove biscotti from oven, and allow to cool completely on a cooling rack.