Dried Cranberry And White Chocolate Biscotti |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 26 |
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I found this on and it's so delicious. One of my favorites Ingredients:
2 1/2 c. all purpose flour |
1 tsp. baking powder |
1/2 tsp salt |
1 1/2 c. sugar |
1/2 c. unsalted butter, room temperature |
2 large eggs |
1/2 tsp almond extract |
1 1/2 c. dried cranberries |
1 egg white |
6 oz. white chocolate |
Directions:
1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Combine flour, baking powder and salt in a medium bowl; whisk to blend. Using an electric mixer, beat sugar, butter, 2 eggs and almond extract in a large bowl until well blended. Mix in flour mixture, then dried cranberries. Divide the dough in half. Using floured hands, shape each piece into 2 1/2 inch-wide x 9 1/2 inch-long x 1 inch-high logs. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in a small bowl until foamy; brush egg white glaze on top and sides of each log.
2. Bake until golden brown, about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment. Using a serrated knife, cut logs on diagonal into 1/2 inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.
3. Stir chocolate in top of a double boiler over simmering water until smooth. Remove from over water. Using fork, drizzle chocolate over biscotti. Let stand until chocolate sets, about 30 minutes.
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