White Chocolate-Cranberry Biscotti |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I found this recipe interesting because it's made with one of my favorite cereals. Adapted from Kraft. Ingredients:
2 cups flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup butter, softened |
3/4 cup sugar |
2 eggs |
1 teaspoon vanilla |
1 1/2 cups post selects cranberry almond crunch cereal |
1/2 cup white chocolate chips |
2/3 cup semi-sweet chocolate chips, melted |
Directions:
1. PREHEAT oven to 325*F.
2. Mix flour, baking powder and salt; set aside.
3. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla.
4. Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate.
5. Divide dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet.
6. BAKE 25 to 30 minute or until lightly browned. Remove from baking sheet. Place on cutting board; cool 10 minute.
7. Using a serrated knife, diagonally cut each log into 12 slices; place upright (cut side up) on baking sheet, 1/2 inch apart.
8. Bake an additional 15 to 18 minute or until slightly dried. Remove from baking sheet. Cool on wire racks.
9. DIP biscotti in melted semi-sweet chocolate. (Or drizzle chocolate over biscotti.) Let stand until set.
10. Store in tightly covered container at room temperature.
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