These are a great holiday treat. I found this recipe on Epicurious years ago. They are extra festive with the drizzle of white chocolate. I bake them a little longer than the original recipe requires as I like the brown butter taste.
Dried Cranberry and White Chocolate Biscotti
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup unsalted butter
- 2 eggs
- 1/2 teaspoon almond extract
- 1 1/2 cups dried cranberries
- 1 egg white
- 6 ounces good quality white chocolate (I like Lindt)
Preheat oven to 350º.
Whisk dry ingredients in a medium bowl to combine.
In a stand mixer fitted with a paddle, cream butter and sugar together. Add 2 eggs and almond extract and mix until well blended.
Mix in flour and cranberries.
Divide dough in half.
Shape 2 logs, approximately 2 1/2″ wide x 9 1/2″ long on a parchment lined baking sheet. Whisk egg whites until foamy. Brush logs with egg whites. Bake for 35 minutes.
Cool completely on a wire rack. Discard parchment paper.
Using a serrated knife, cut logs into 1/2″ slices.
Arrange cut side down on the same baking sheet. Bake for 10 minutes. Turn biscotti over and bake for another 10 minutes. Cool completely.
Melt white chocolate over very low heat and drizzle over biscotti.
I bet Vanessa would like these! Isn’t she a doll?