DRIED CRANBERRY AND WHITE CHOCOLATE BISCOTTI

Dried Cranberry and White Chocolate Biscotti image

Yield Makes about 28 Biscotti

Number Of Ingredients 10

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2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, at room temperature
2 large eggs
1/2 teaspoon almond extract
1 1/2 cups dried cranberries (about 6 ounces)
1 large egg white
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped, or white chocolate chips

Steps:

Preheat the oven to 350°F. Line a heavy large baking sheet with parchment. Combine the flour, baking powder, and salt in a medium bowl; whisk to blend. Using an electric mixer, beat the sugar, butter, eggs, and almond extract in a large bowl until well blended. Mix in the flour mixture, then add the cranberries.
Divide the dough in half. Using floured hands, shape each piece into a 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to the prepared baking sheet, spacing evenly. Whisk the egg white in a small bowl until foamy, then brush egg white glaze on top and sides of each log.
Bake the logs until golden brown (logs will spread), about 35 minutes. Cool completely on the sheet set on a rack. Maintain oven temperature.
Transfer logs to a work surface. Discard the parchment. Using a serrated knife, cut the logs on the diagonal into 1/2-inch-wide slices. Arrange the slices cut side down on the same sheet. Bake 10 minutes; turn biscotti over and bake until just beginning to color, about 5 minutes. Transfer to a rack to cool.
Stir the chocolate in the top of a double boiler over simmering water until smooth. Using a fork, drizzle the melted chocolate over the biscotti. Let stand until the chocolate sets, about 30 minutes.
DO AHEAD
The BISCOTTI can be made 1 week ahead. Freeze in airtight container. Thaw at room temperature.