White Chocolate and Cranberry Biscotti
What’s something that you can bring to a cookie swap, gift your neighbors and send to your extended family across the country? White Chocolate and Cranberry Biscotti obviously!
Servings: 10 People
Ingredients
- 2 cups all purpose flour
- 1 ½ teaspoon baking powder
- ¾ cup sugar
- ½ cup unsalted butter room temp
- 2 teaspoon grated meyer lemon zest
- ½ teaspoon salt
- 2 large eggs
- ⅔ cup dried cranberries
- 12 ounces white chocolate chips divided in half
Instructions
- Preheat the oven to 350 degrees F.
- Line a heavy baking sheet with parchment paper. Sift together flour and baking powder and set aside. In a mixer, beat the sugar, butter, lemon zest and salt. Beat in the eggs, 1 at a time. Add the flour mixture and beat just until blended. Stir in the cranberries and ½ of the white chocolate chips.
- Form the dough into a 12-inch long, 3-inch wide log on the parchment lined baking sheet. Bake for 30 minutes. Remove and let cool completely.
- Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into ¾-inch-thick slices. Arrange the biscotti on the baking sheet. Bake the biscotti again, for 10-15 minutes, until they are golden brown. Transfer the biscotti to a rack and cool completely.
- Melt the remaining white chocolate chips in a double boiler. Dip the bottom of the biscotti in the white chocolate and let chocolate cool and set.
Notes
Get creative when adding chocolate. You can dip the tip, or the flat edge. Drizzle contrasting colored chocolate or the same.
Nutrition
Calories: 451kcal | Carbohydrates: 61g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 225mg | Potassium: 144mg | Fiber: 1g | Sugar: 41g | Vitamin A: 342IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg