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Dried Cranberry and White Chocolate Biscotti Recipe

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This recipe for Dried Cranberry and White Chocolate Biscotti is from Kathy (Shapella) Scaramuzzi's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-1/2 cups all-purpose Flour
1 tsp Baking Powder
1/2 tsp Salt
1-1/2 cups Sugar
1/2 cup (1 stick) unsalted Butter, room temperature
2 large Eggs
1/2 tsp Almond Extract
1-1/2 cups Dried Cranberries (about 6 ozs)
1 Egg White

6 ounces good quality Chocolate (such as Lindt or Bakers) chopped, or white chocolate chips
Directions:
Directions:
Preheat oven 350º. Line heavy large baking sheet with parchment paper.
Combine flour, baking powder and salt in medium bowl; whisk to blend. Using 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 dough in half. Using floured hands, shape each piece into 2-1/2 inch wide by 9-1/2 inch long by 1 inch high log. 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.
Bake logs until golden brown (they will spread) about 35 mins. Cool completely on sheet on rack. Maintain oven temperature and transfer logs to a work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 1/2" wide slices. Arrange slices, cut side down, on same sheet. Bake 10 mins, turn biscotti over, bake until just beginning to color, about 5 mins. Transfer biscotti to rack.
Melt chocolate in top of double boiler. Usung a fork, drizzle chocolate over biscotti. Let stand until chocolate sets, about 30 mins.

 

 

 

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