Friday, December 17, 2010

White Chocolate Cranberry Biscotti

Even though I recently posted my round up of 8 Biscotti for Gift Giving, I thought I would get sick of biscotti. Apparently, it just encouraged me to try out some other flavor combinations. I also found that making biscotti is a great way to use up leftover baking ingredients. As a result, I made these White Chocolate Cranberry Biscotti. The only thing that makes the biscotti even better is a hot cup of coffee to enjoy them with!...

White chocolate and cranberry is a common pairing for the holidays. In this recipe they just add to the already sweet biscotti base and enhances it more. Feel free to add more or less of the white chocolate and cranberry to your tastes. This is such a versatile recipe that you can even add addition ingredients such as nuts.


White Chocolate Cranberry Biscotti
recipe adapted from Joy of Baking

1/3 cup dried cranberries
1/2 cup white chocolate chips
1 teaspoon baking powder
1/8 teaspoon salt
2 cups all purpose flour
3/4 cup granulated white sugar
3 large eggs
1 1/2 teaspoon pure vanilla extract

Preheat oven to 300 degrees F and line a baking sheet with parchment paper.

In a small bowl lightly beat the eggs and extracts together. Set aside.

In a bowl of your stand mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding the dried cranberries and white chocolate  about halfway through. With floured hands divide dough in half. On a lightly floured surface roll dough into a log about 10 inches long and 3 inches wide. Transfer log to the prepared baking sheet and bake for 35-40 minutes, or until firm to the touch. Note - logs will spread during baking. Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer log to a cutting board and using a serrated knife, cut log into slices 1/2 inch thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. store in an airtight container.