White Chocolate Candied Orange Biscotti #Recipe by @LibbyKlein #Gluten-free

 Libby Klein Happy New Year! I hope you all had wonderful holidays. You know I love my biscotti with coffee. I'm not beyond cookies for breakfast. Especially if I can dip them in my morning Yirgacheffe. I'm also a big fan of melty white chocolate. It makes the coffee so nice and creamy. These biscotti are nice and crisp without being too tough. Even biscotti skeptics will be hard-pressed to find a complaint with these. The candied orange and white chocolate pair lovely together and remind me of the white mocha valencia I used to get back in the Starbucks early days. I used an extract called Fiori di Sicilia which is like an orange vanilla. I bought mine from a pastry supply store, but King Arthur flour sells it now. If you don't have it, don't worry. A combination or vanilla and orange extracts work just fine.

Let me know in the comments, what is your favorite pairing with your morning coffee or tea?

Gluten-Free White Chocolate Candied Orange Biscotti

Yield 28 biscotti

Ingredients

12 tablespoons butter, softened

1 1/3 cup sugar

1 teaspoon salt

1 Tablespoon Fiori di Sicilia or orange extract

2 teaspoons vanilla extract

2 teaspoons baking powder

4 large eggs

4 cups gluten-free flour

1 cup candied orange, finely diced

2 cups white chocolate chips - divided

 

 Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.

In a mixing bowl, beat together the butter, sugar, salt, and extracts until well combined and creamy.

Add the eggs and beat them into the batter until well mixed.

Add the gluten-free flour and the baking powder and beat in until just combined.

Fold in the candied oranges and white chocolate chips.

Turn the dough out onto a prepared baking sheet and form into a flat log. (Dust your hands with flour or use another piece of parchment paper on top - the dough is a bit sticky!)

Form log into a rectangle shape that is roughly the size you want the biscotti to be. The dough will spread a little.

Bake for 25 minutes. Remove from oven and allow to cool for 10 minutes. In the meantime, reduce the heat to 325°F.

Using a serrated edge knife, slice into 3/4" slices across the width of the log.

Place slices back onto baking sheet cut side down. Bake for 15 minutes.

Remove from oven. Carefully turn the cookies over and bake for another 15 minutes or until the biscotti feel lightly toasted.

Remove from oven and allow biscotti to cool completely.

For the white chocolate drizzle: Place the remaining 1 cup white chocolate morsels in microwave safe bowl or cup. Microwave for 30 seconds and stir. Repeat once or twice more, as needed, to almost fully melt the white chocolate. The heat of it will continue melting. Stir until smooth.

Once cooled slightly, place melted white chocolate in a zip-top bag. Cut off the lower tip – small-  and "pipe" the chocolate over each cookie. Allow to completely cool and harden before storing.

Poppy McAllister discovers that gluten-free Halloweens can scare up another case of murder in the latest installment of this delightful culinary B&B mystery series! - 

Poppy is none too pleased when her B&B is coerced into participating in the Cape May Haunted Dinners Tour during Halloween season. Though her knack for finding dead bodies has given the place a spooky reputation, the Murder House is a completely undeserved nickname. At least it used to be . . .
 
While Poppy wrangles with some guests who can’t stop squabbling with each other—including a paranormal researcher, a very quirky pet psychic who freaks out her portly Persian, and an undercover tabloid reporter eager to catch her staff in a lie—one of them winds up facedown in a plate of tiramisu. And now she has bigger worries than getting her house TP’d . . . 
Includes Recipes from Poppy’s Kitchen!
 

Libby Klein grew up in Cape May, NJ where she attended high school in the '80s. Her

classes revolved mostly around the Culinary sciences and Drama, with one brilliant semester in Poly-Sci that may have been an accident. She loves to drink coffee, bake gluten-free goodies, collect fluffy cats, and translate sarcasm for people who are too serious. She writes from her Northern Virginia office where she serves a very naughty black smoke Persian named Sir Figaro Newton. You can keep up with her shenanigans by signing up for her Mischief and Mayhem Newsletter on her website. www.LibbyKleinBooks.com/Newsletter/