In high school one of my closet friends always made me a new pair of flannel pajama pants and her homemade biscotti for every occassion – my birthday,Christmas or just because. For graduation she made me a Quillow. No joke, 8 years later I cuddle the hell outta that thing. I had countless pairs of fluffy, cozy pajama pants in the most adorable theme prints and loads of crispy, crunchy, absolutely life changing homemade biscotti. Bethany’s biscotti lives in my memory. And now, I have my own homemade Pomegranate White Chocolate biscotti blend to live and linger on my taste buds and flood me with happy memories of a dear old friend.
Pomegranates are everywhere now – and they are positively fun to break into. I can’t help but stare at the little red jewels. Can you make earrings out of these? Just asking.
If you’ve never cracked into one of these beauties before, learn how-to open a pomegranate with a simple tutorial from Dara of Cookin’ Canuck that will make this process a breeze. You can’t not learn this – because the pom arils are to die for.
The poms in this biscotti go great with crushed cashews, lemon zest and well, naturally white chocolate. Duh. I am all for dipping my biscotti in a little Earl Grey and letting the white chocolate melt and swirl and sweeten the tea just a tad. Can’t you just feel the class in these biscotti?
Pinky fingers up people.
Someone else was quite possibly more excited about these biscotti than I was. And he worked those sad, pathetic seal eyes like none other.
This weekend is his 5th Bark-Day and old bones McHuck is showing his age – gray face and all. As a pre-BarkDay gift, he even got his own biscotti. That’s how much of a sucker I am.
Pomegranate White Chocolate Biscotti
Yield: 10 Biscotti
Prep Time: 20 Minutes
Cook Time: 80 Minutes
Total Time: 90 Minutes
2 cups AP Flour
3/4 cup Sugar
3 whole Eggs
¾ cup Pomegranate Seeds
1 tsp Vanilla
½ tsp Lemon Zest
2 Tbsp Lemon Juice
2 tsp Baking Powder
⅔ cup Cashews, chopped
1/4 tsp Salt
½ cup White Chocolate Chips
Preheat oven to 300 degrees.
In medium bowl, whisk together eggs, vanilla, lemon zest, lemon juice and pomegranate seeds.
In large bowl, stir together flour, baking powder, sugar and salt. Create a well in the middle of the flour.
Fold the egg mixture into the flour and add in cashews, mixing until everything is mixed together. The mixture will be very tacky, so use your hands if necessary.
Roll the dough into a ball, coating the outside with flour to reduce the tackiness of the dough.
Place the dough on a heavy duty non stick baking sheet and form into a 6” by 12” log.
Bake for 50 minutes.
Remove from oven and let cool for 5 minutes. Using a sharp knife, cut the log width-wise into 18 ¾” biscotti wedges.
Place each piece back onto the baking sheet and bake an additional 30 minutes.
When biscotti have cooled, gently melt white chocolate chips in a microwave safe bowl until they have just begun to melt. Stir white chocolate chips until melted smooth. Dip the bottom of each biscotti into the white chocolate chips. Invert biscotti and allow to cool. Or drizzle white chocolate over the top and allow chocolate to harden.
Remove from oven and cool. Serve with tea or coffee.