CRANBERRY AND ALMOND BISCOTTI WITH WHITE CHOCOLATE DRIZZLE

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Cranberry and Almond Biscotti With White Chocolate Drizzle image

A perfect holiday cookie! You can substitute dried cherries for the cranberries, use a good quality white chocolate for this, I use Lindt or Baker's. These can be made up to 1 week ahead, or freeze in an air tight container. I highly suggest to double this recipe, these are wonderful biscotti!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h20m

Yield 30 biscotti

Number Of Ingredients 11

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar (can use another 1/4 cup more for a sweeter taste)
1/2 cup butter, room temperature
2 large eggs
1 1/2 teaspoons almond extract
1 1/2 cups dried cranberries
1/2-3/4 cup almonds (chopped or sliced)
1 egg white
8 ounces white chocolate

Steps:

  • Set oven to 350 degrees.
  • Line a baking sheet with parchment paper.
  • In a bowl whisk together flour with baking powder and salt.
  • Using an electric mixer beat the butter, sugar and eggs with extract until well blended (about 4 minutes).
  • Add in the flour mixture, then the cranberries and almonds; mix well to combine.
  • Divide the dough in half.
  • With floured hands shape the dough in about 9 x 2-inch logs.
  • Transfer the logs to prepared baking sheet, spacing evenly.
  • In a small bowl whisk the egg white until foamy, the brush the egg white on top and sides of each log.
  • Bake the logs until golden brown, about 35 minutes (the logs will spread when baked).
  • Cool completely in the baking pan (leave the oven heat on to 350 degrees).
  • Transfer the logs to a work surface.
  • Shake out any crumbs from the parchment paper, then place back on the baking sheet with clean-side facing upwards.
  • Using a serrated knife, sliced the logs on diagonal about 1/2 - 3/4-inches.
  • Arrange the sliced biscotti cut side down on the same baking sheet.
  • Bake for 10 minutes; turn the biscotti over and bake for another 5 minutes, just until beginning to lightly brown.
  • Transfer biscotti to a rack to cool.
  • For the glaze: stir the white chocolate in a double boiler over simmering water until smooth.
  • Remove from over the water.
  • Using a fork, drizzle chocolate over biscotti.
  • Let stand until chocolate sets (about 30 minutes).

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