Wednesday, December 14, 2011

Cranberry White Chocolate Biscotti


With the exception of my Chocolate Chip Cookie recipe I would have to say that my Biscotti are my most requested cookies.  Biscotti are the best because you can make them and they will stay hard and crunchy for weeks.  I wouldn't know about that myself because these never make it more than a day in my house.  They disappear to friends and family before I get a chance to taste them most times.  This is my favorite biscotti recipe, it is really great as a holiday cookie but you can change the flavors and make them any time of the year.  My boys love it when I put chocolate chips in them and drizzle them with a rich bittersweet chocolate!


Some people think that Biscotti are difficult to make but these are super easy!  The dough doesn't need to rest in the refrigerator for hours like some recipes, it is ready to bake right away.


The only real trick is to let the logs cool down to room temperature before slicing them.  This prevents the cookies from falling apart.  ENJOY!


Cranberry White Chocolate Biscotti

2 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
½ cup butter
1 ½ cups sugar
2 large eggs
½ teaspoon almond extract
½ cup dried cranberries

Quality white chocolate for melting

Preheat oven to 350. Line baking sheet with parchment paper.  Combine dry ingredients in medium bowl; whisk to blend.  Using electric mixer, beat sugar, butter, eggs, almond extract in bowl until well blended.  Mix in flour mixture, then dried cranberries.

Divide dough in half. Using floured hands, shape each piece into 2 ½ in. wide, 9 ½ in. long, 1 inch high logs.  Transfer to baking sheet.

Bake logs until golden brown (logs will spread), about 30 minutes.  Cool completely on sheet on rack. Maintain oven temperature.  Transfer logs to cutting board, discard parchment paper.  Using a serrated knife, cut logs on diagonal into ½ inch wide slices (I make mine a little thicker).  Arrange slices, cut side down on baking sheet.  Bake 10 minutes; turn biscotti over.  Bake another 5 minutes, or until just begin to color.  Transfer to rack to cool.

Melt white chocolate and drizzle over biscotti or dip biscotti into chocolate!

Can make biscotti days in advance but don’t drizzle chocolate until the day you plan to serve them.

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