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Biscotti with lingonberries and white chocolate

Biscotti with lingonberries and white chocolate
Home made lingonberry biscottis are perfect with a cup of espresso
These are lovely biscottis with a kind of Swedish touch thanks to the lingonberries. I thought that they were perfect for Euro Blogging by Post so I baked them for Scott , the rest of them went to my husband’s office where they were very popular. The recipe is from the Swedish “Två systras söta” by the Eisenman sisters, which I can’t stop recommending. Buy it! :-) I don’t like my biscottis too dry so I was quite careful with the total time in the oven.

    Biscotti with lingonberries and white chocolate
    makes about 45

    100 gram butter
    200 ml caster sugar
    3 eggs
    700 ml flour
    3 tsp baking powder
    0.5 tsp vanilla sugar
    0.5 tsp salt
    100 gram chopped white chocolate
    200 ml lingonberries

    Heat the oven to 175 degrees.

    Beat sugar and butter until white. Add the eggs, one at a time. In a separate bowl combine the dry ingredients and the add the lingonberries and chopped chocolate. Add the the second mixture to the one with butter/eggs/sugar.
    Separate the dough into 3 parts and roll each part into a rope. Place on baking sheet, either greased or parchment-lined.

    Bake the biscotti for 15 minutes (I let them bake for 20 minutes). Take out the baking sheet, turn off the oven and slice the biscotti diagonally in 2 cm wide pieces. Return the baking sheet to the oven and keep the biscottis in the warm oven until dried and crunchy.

13 Responses to “Biscotti with lingonberries and white chocolate”

  1. Elin
    October 12th, 2006 11:21
    1

    I like this idea!

    Welcome back btw from Japan. I wish I could there on a honeymonn as well ;)

  2. Scott at RealEpicurean
    October 12th, 2006 11:57
    2

    They tasted delicious – the white chocolate adds a depth of flavour.

    I’m sure your husband agrees!

  3. Chou
    October 12th, 2006 12:47
    3

    Your picture is beautiful! Miam miam…

  4. Anne
    October 12th, 2006 14:13
    4

    Oh, they look really good! And incidentally, I have some left over frozen lingonberries.. huh, I think they’d make great biscotti :)

  5. Sophie
    October 12th, 2006 19:53
    5

    It looks so good…

  6. Rosa
    October 12th, 2006 22:40
    6

    I love the way those biscottis look! Nice picture…

  7. Riana
    October 15th, 2006 16:07
    7

    Love biscotti, love the cup.

  8. Dagmar
    October 16th, 2006 12:19
    8

    Elin:
    Thanks!

    Scott:
    Yes, he definately agrees! :-)

    Chou:
    Thanks :-)

    Anne:
    I’m sure that they’d make great biscotti :-D

    Sophie:
    Thanks, they surely were good!

    Rosa:
    Thanks!

    Riana:
    Thanks! I love the espresso cup. We have both espresso cups and larger ones for caffe latte from the same producer.

  9. Pille
    October 16th, 2006 15:34
    9

    Do you think it’d work with cranberries, too? I’m off to pick some next Saturday, you see:)

  10. Dagmar
    October 16th, 2006 18:20
    10

    Pille: Both lingonberries and cranberries are tart so it should work. The cranberries are a bit bigger though, but that shouldn’t be any problem. Let me know the result! :-)

  11. Pille
    October 23rd, 2006 10:03
    11

    I spent three hours in the forest yesterday looking for wild mushrooms (got loads!!!) and cranberries (enough for some 10 cakes). Very happy with my bounty. And as the summer was very dry in Estonia, then the cranberries are on the smaller side, which makes them ideal for your biscotti:)

  12. Dagmar
    October 23rd, 2006 11:50
    12

    Pille: Oh, I envy your mushrooms! :-) I can understand that you’re happy with your bounty! I’m sure that your cranberry biscottis will be amazing!

  13. margot
    November 7th, 2006 18:56
    13

    Dagmara

    ale śliczne ,jak zwykle szkoda,że nie po polsku
    Oj ,jakby to było fajnie jakby twoje przepisy byłyby też w wersji polskiej

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/Dagmar