Cranberry and White Chocolate Biscotti
This is the next Biscotti recipe. My husbands favorite. White chocolate seems contradictory and maybe some would not officially consider this a chocolate but it is if it has cocoa butter in it, which is hard to find. (see below) It is in my opinion a very festive biscotti with the cranberry addition.
Cranberry and White Chocolate Biscotti (adapted from Bon Appetit)
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) butter, softened
2 large eggs
1/2 teaspoon vanilla extract
6 ounces dried cranberries
6 ounces good quality white baking chips (like Ghirardelli*)
Combine flour, baking powder and salt in medium bowl and whisk to blend. Beat sugar, butter, eggs and vanilla with an electric mixer for about 2 minutes. Mix in flour mixture until combined. Then slowly add cranberries and white baking chips. Divide dough in half. Drop dough by heaping tablespoons ( you can use your hands, a bit easier: the dough is very stiff) onto cookie sheet lined with parchment paper until you have two (2) rough log shapes about 15 in. x 2-3 in. Push and pat dough into a somewhat smooth log, keeping the 15 in. x 2-3 in. shape.
Bake in preheated 350 degree oven for 25-29 minutes until lightly golden.
Reduce oven temperature to 300 degrees. Cool for about 20 minutes and transfer log to a cutting board (using the parchment paper to help you).
Cut log into 1 inch slices and place upright onto an ungreased baking sheet.
Bake at 300 degrees for about 10 minutes.
Remove from baking sheet and cool completely.
*Unfortunately there is no cocoa butter in these chips. There is cocoa butter in the Ghirardelli baking bars but you would need to chop the bar up. I didn’t think there was enough chips to justify the chopping part. But certainly try it, it might make more of a difference then I anticipate.