White Chocolate Cranberry Biscotti2012-11-30
- Prep Time: 20m
- Cook Time: 50m
- Ready In: 1:10 h
Delicious biscotti that everyone will love for the holidays.
- 1/2 Cup Butter, softened
- 1 1/2 Cups Sugar
- 3 Eggs
- 3 Ounces White Chocolate, melted and cooled
- 2 3/4 Cups Flour
- 2 1/2 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1/4 Cup Freshly Squeezed Orange Juice
- 1 Teaspoon Vanilla or Almond Extract
- 1/2 Cup Toasted Whole Almonds, coarsely chopped
- 1/2 Cup Dried Cranberries, coarsely chopped
- 3 Ounces Dark Chocolate, melted
Preheat your oven to 350. Beat together butter and sugar until light and fluffy. Add eggs and chocolate and continue to blend.
Combine the dry ingredients; flour, baking powder, and salt and add to wet mixture. Mix well. Add orange juice, and extract (optional) and continue mixing. Stir in chopped almonds and cranberries.
At this point the dough should be sticky. Divide the dough in half, shaping each half into a 9"x2" log on a greased baking sheet.
Bake biscotti for 30 minutes, or until golden brown. Remove from over, and let cool for 10 minutes.
Cut each log into 12 slices (about 3/4 inch each). Place cut side down on a baking sheet, and bake an additional 10 minutes. After 10 minutes, turn the biscotti over, and bake for 10 more minutes.
Place biscotti on wire racks to cool. Once cooled, I like to drizzle melted dark chocolate over the cookies. If you drizzle chocolate, let the biscotti stand until the chocolate has firmed up.