Biscotti,  Cookies

Strawberry and White Chocolate Biscotti

Would you rather be a Princess or a Queen?  The young, pretty girl who really doesn’t know what she wants in life but has endless fairytale imagination or the Queen, whose been there, done that and definitely knows what she wants!??  Transitioning from the Princess to the Queen is somewhat of an awakening moment.  It’s a time when you realize the years have brought you to a different stage in your life.  Or it can be when you realize your daughter has assumed your former Princess title and pushed you into Queendom! 

I was pondering this the other day as I snuck into the kitchen to do some baking therapy and refill my biscotti jar.  Between purging and packing I was not at all feeling like a Princess or a Queen!   But I was thinking how several of you have commented on my being the Queen of Biscotti.  Not the Biscotti Girl or Biscotti Princess, but the Queen.  I do accept and thank you kindly.

With that, I felt I had to create something different, something special.  I’ve always wanted to try out a biscotti recipe using fresh fruit.  I assumed it would turn out to be softer biscotti due to the moisture of the fresh fruit versus using dried fruit.  Liqueur, of course, would have to be included and a touch of chocolate is always nice.

The royal result was fabulous!  So much so, I’m sneaking back in the kitchen to make a repeat batch this week as my son, coworkers and friends just loved them.  They were crisp and flavorful, a perfect berry spring biscotti!!

Strawberry and White Chocolate Biscotti

3 cups all purpose flour (I used whole wheat/white flour)

2 teaspoons baking soda

¼ teaspoon salt

¾ cup sugar

¼ teaspoon cardamom powder

3 large eggs

1 tablespoon olive oil

1 ½ tablespoon Fragoli Wild Strawberry Liqueur or Chambord (to make your own strawberry liqueur see recipe below)

1 cup white chocolate chips

1 full cup strawberries, diced small

1 tablespoon strawberry preserves

Preheat oven to 350.  Line a cookie sheet with slipat or parchment paper.  In a large bowl, sift together the flour, soda, salt, sugar and cardamom.  In a small bowl, beat together the eggs, oil and strawberry liqueur.   Add the liquid ingredients to the dry and stir to combine.  Add in the diced strawberries, strawberry preserves and white chocolate.  The mixture will be dry and crumbly in appearance.  Use your hands to knead together the dough; it will be sticky.  Divide the dough in half and form two logs on the cookie sheet.  This dough will not roll, so you will need to wet your hands to form the logs.  Place in the preheated oven and bake for 35 minutes.  Remove from the oven, reduce the temperature to 325 degrees and allow to cool for 10 minutes.

Slice the biscotti logs diagonally, about ½ inch thickness.  Place the slices upright on the cookie sheet and return to the oven.  Bake for 15 minutes at 325 degrees.  When done turn the oven off and keep biscotti in the oven for 35 minutes to cool and crisp up nicely.   Makes about 36 biscotti.  Store in a covered container for up to one month.

Strawberry Liqueur

2 cups quality vodka 40% alcohol by volume (80 proof)

1 pound organic strawberries, chopped

¼ cup agave or ½ cup sugar (plus more depending on your preferred sweetness)

½ vanilla bean, split

Combine all into a 2 quart glass container.  Allow to seep in a dark cupboard or closet for about a month, shaking every so often.  Strain well into a large bowl, pressing the strawberries to release all their juices.  Pour the liquid into a glass bottle, seal and allow to set for 3-5 months.   The drunken strawberries can be used as an adult dessert topping to cheesecake or shortcakes!


I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.


  • ChgoJohn

    Too funny! I saw the title of your post and all I could think was, “This is why Linda’s the Queen of Biscotti!” Here you are, in the middle of a career change and move, and your mind still goes to making biscotti! Then I come here and your post talks of Princesses and Queens and your acceptance of the title!?!?!

    Well, with such a delicious recipe as proof, all I can say is, “All hail the Queen!”

    • spicegirlfla

      Lol…well if I’ve claimed the Queen of Biscotti title, you have certainly claimed the King of Cheese title! well, let me take that back as that really sounds too cheesey…let’s make it the King of Italian home cooking….omg, I really need some sleep!

  • Sharyn Dimmick

    You’ve done it again, Linda! I’ve never heard of putting fresh fruit in biscotti (or preserves either), but now you’ve gone and done it for us, plus given us a recipe for our our fruit liqueur — I assume other fruits work.

  • Kristy

    Very royal indeed! I love your creativity and that you took time out of purging and packing to whip these up. I hope that it’s all going well. I’m sure it’s a whirlwind. I’ve been thinking of you. My “moment” is happening tomorrow. I think I’m ready for the whirlwind as well, although I doubt I’ll end up in the kitchen much more this week. I did make your strawberry cilantro salsa to have with dinner tomorrow night though. 🙂 See…I’m catching on to some of this prep ahead of times stuff. LOL. Now I just wish I had someone to whip up some biscotti for me. 😉 You are an inspiration!

    • spicegirlfla

      Kristy, I will be thinking of you and your “moment”. Good wishes are coming your way!! I believe that my change has opened up an opportunity for someone else. If we all stay stuck (and worried) there will be no growth and opportunity in our lives and the lives of others. Thanks for your kind comments!

      • Kristy

        I had my moment this week. It’s going to be stressful for a bit, but I just know it’s for the best. I already feel better. 🙂 Thank you for your kind words as well. You have such a great way of looking at things. I hope you had a fantastic Easter! Hugs to you!

      • spicegirlfla

        Kristy, I’m so glad you are already feeling better….it must for for a good reason!! I’ve made my relocation move and a bit behind on my blog! I can’t wait to catch up with all of you and reconnect with my blogger family!

  • Barb Bamber

    You are the Queen (Princess sounds a bit “spoiled”, which many daughters might be;).. not referring to yours of course! I’m happy that you’re the Queen, I will be your humble, faithful servant and happily follow in your footsteps making everything you decree! These look fabulous!! xo Smidge

    • spicegirlfla

      Aww, Smidge, you are the Queen of all Beautiful Things!! Yes, Princess is the younger, more spoiled version that my daughter and I as a teenager went thru! I’m much happier at this place in my life! And truly I don’t walk around thinking I’m the Queen… 🙂

  • Chica Andaluza

    Princesses always seemed to me to bit a bit silly, the Queen was always in charge, so I think the Queen of Biscotti is definitely best! And as for this recipe, well, that crown stays firnly on your head. Beautiful, I love white chocolate…and I love that bunny of yours 🙂

  • Judy@Savoring Today

    Oh Queen of Biscotti, you have done it again! I can’t imagine your biscotti jar staying full of those for very long–a wonderful spring treat indeed. It was funny to read your question about being queen or princess…whenever my girls would get full of themselves as teens and think they were in charge, I would remind them there is only one queen, and that’s me! Ha! Yes, I’ll take queen. 😉

  • Allie

    You definitely are the queen of biscotti! You could write a biscotti cookbook, no problem. And I’d buy it. And then crunch happily on homemade biscotti goodness.

  • Caroline

    Duh, like everyone said, you’re definitely the Queen! Hope the packing, etc. is going well, I’m sure it’s stressful! Baking does seem to relieve a bit of stress though. 🙂 This just might be my favorite biscotti you’ve made. I love strawberries and prefer white chocolate to milk/dark, since I’m that odd soul who doesn’t like it. Love this, and that bunny jar is adorable!

  • Greg

    My comment is delayed because I’ve been debating for several days now whether I wanted to be a princess or queen. OK, seriously, always love your biscotti. You’re endlessly inventive on this and other fronts. Love the bunny dish. Love the recipe.

  • Charles

    You know, I *still* haven’t made biscotti! I’m bad! I have a list of things on the go for this weekend but I’m going to get to it just as soon as I’m done with those. A delicious sounding biscotti Linda – or should I say “Biscotti Queen” 🙂

  • Geni

    Fresh strawberries , white chocolate AND liqueur? Yes, yes, yes! That sounds perfectly spring-y and fabulous. Like John, I can’t believe you have made time to bake during all the craziness. I wish I could sit you down and offer you a nice strong cup of coffee with Kahlua and maybe a sweet or two. You are an amazing woman Linda, Queen or Princess. I think us Queens still have a Princess inside somewhere. 😉

  • Liz

    Oh, your biscotti sound amazing!!! I love the combo of strawberries and white chocolate…yummy! And the liqueur sounds darn tasty, too!

  • Amy @ Elephant Eats

    I’ve only tried making biscotti once and didn’t have the patience to let them fully dry out, resulting in chewy biscotti (which was ok by me). But I’ve been meaning to try making them again the RIGHT way, and this looks like a perfect recipe to start with!

  • Claire

    Hi there, I was thinking, only this morning, that I fancied making some more biscotti – and what a summery treat you have given us here! Lovely 🙂

  • Zirkie

    Since summer just started in South Africa and stawberries are in abundance, I am most definitely bookmarking this, to make it as soon as possible!! Delish!

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