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.

Enjoy!

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.