Strawberry and White Chocolate Biscotti Recipe

White chocolate strawberry biscotti bring bright, summery flavors to this classic Italian cookie.  You'll love how amazingly easy it is to make homemade biscotti!

I told you I was having fun developing different biscotti recipies!  I was having iced coffee, and wanted something with a more summery flavor, and hit upon the idea of a strawberries and cream kind of twist on biscotti.

If you can't get enough of the fruit+white chocolate flavor combo, check out these raspberry white chocolate chip cookies.

Strawberries and Cream Biscotti Recipe:

• 1/4 cup olive oil
• 3/4 cups sugar
• 2 t vanilla
• 2 eggs
• 1 t baking powder
• 1/2 t salt
• 1 3/4 cups flour
• 1 cup white chocolate chips
• 1 cup freeze dried strawberries

Those freeze dried strawberries are so flavorful, and really make an incredible difference when used in baked goods.  I love using them (like in my Perfect Pink Strawberry Cake recipe)!  I wouldn't use fresh strawberries in this recipe; they'd be too watery.  But if you can find regular dried strawberries, those would probably also be great.  Whatever you do, don't try that dried strawberries recipe haunting Pinterest!  It's been documented as a complete failure MANY times on the Pinterest Fail blog (now a defunct website, sadly).

Mix sugar, oil, and eggs together until well combined.  Add salt, vanilla, flour, and baking powder, and mix to form the dough.  Add the strawberries and white chocolate chips at the very end, and stir just until incorporated.  Some recipes will tell you to mix in these chunky bits by hand, but I never do.  I just use a light touch in the mixer.  Besides, I wanted the strawberries to get broken up into smaller pieces.

Divide the dough in half, and form into two logs on a parchment-lined baking sheet.  Wet your hands to prevent the sticky dough from making a huge mess while you're shaping the logs.

Bake at 300 degrees Fahrenheit for 35 minutes.  Let cool for 10 minutes, then slice on an angle to create the classic biscotti cookie shape.

Bake the sliced biscotti once again, but at 275 Fahrenheit for 10 more minutes.

Mmm, just the thing on a hot summer day with an iced coffee!

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