Cynthia Ewer's Tangy Tri-Cities Biscotti

Twenty years ago, I was a newcomer to Washington State. With so many friends in other parts of the USA, I wanted to share some of the tastes of our new home. Result: this original recipe, now my holiday specialty.

These biscotti feature dried Washington cherries (you can substitute dried cranberries, too!) and local walnuts. Dipped in white chocolate, they're a tasty and elegant accompaniment to that other Washington State tradition, gourmet coffee.

Best, biscotti are easy to make and easy to pack. Stand a few on end in a latte mug, add a small bag of gourmet coffee beans, and you've scored a quick Christmas cheat!

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2 1⁄2 cups
1 cup
1 teaspoon
baking powder
1 teaspoon
baking soda
1 teaspoon
cinnamon, ground
1 teaspoon
nutmeg, ground
egg whites
1 tablespoon
almond extract
3 cups
dried cherries, chopped
3 cups
walnuts, chopped
grated rind of one orange
1 cup
white chocolate chips
1 teaspoon


Preheat oven to 325 degrees.

Combine dry ingredients in mixing bowl. Whisk together eggs, egg whites and almond extract in a separate mixing bowl. Ad to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cherries, walnuts and orange peel; mix thoroughly.

On a floured surface, divide batter in half and pat each half into a log about 14 inches long and 1 1/2 inches wide. Place logs on a cookie sheet and bake for 30 minutes, or until firm. Cool on a wire rack.

Reduce oven temperature to 300 degrees. Cut biscotti into 1/2 inch slices. Stand upright on a cookie sheet and bake for an additional 20 minutes. Let cool.

Place white chocolate chips in a microwave-safe bowl with a flat bottom. Add salad oil or shortening. Melt on high until chips just begin to soften. Stir until melted. Dip bottom of each cookie in chocolate and place on waxed paper to cool. Store in a loosely-covered container. Makes about 30.

Holiday Recipes: 


SourceAdapted from a recipe in Sunset Magazine
Prep time
20 minutes
Cooking time
25 minutes
Total time
45 minutes