WHITE CHOCOLATE CRANBERRY ALMOND BISCOTTI
This is a super easy and very yummy biscotti recipe that has a hint of orange for brightness. Drizzle the biscotti with melted white chocolate, dip one end in white chocolate, or mix white chocolate chips into the batter. *Try adding a little orange extract for an extra zing. *Try brushing the top of your biscotti logs (before baking) with a wisked egg and sprinkling with turbinado sugar.
Provided by Oliver Fischers Mo
Categories Dessert
Time 1h5m
Yield 18-24 pieces, 18-24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
- Cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy.
- Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture.
- Stir in the dried cranberries, and almonds.
- Spray your hands with cooking spray (so the dough doesn't stick) and divide the dough into halves. Form each half into a flattish log and arrange logs at least 3 inches apart on baking sheet.
- Bake for 30 minutes in preheated oven, or until pale gold.
- Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
- Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Drizzle or dip in melted white chocolate.
- Store in an airtight container at room temperature.
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