White Chocolate-Cranberry Biscotti
Ingredients
- 1/2 c. butter, softened (no substitutes)
- 1 c. white sugar
- 4 eggs
- 1 t. vanilla extract
- 3 c. all-purpose unbleached white flour
- 1 Tbls. baking powder
- 3/4 c. dried cranberries
- 3/4 c. white chocolate chips (see note)
Instructions
In a mixing bowl, cream butter and sugar; add eggs one at a time, beating well after each addition; stir in vanilla.
Combine flour and baking powder; gradually add to creamed mixture. Stir in cranberries and white chocolate chips.
Divide dough into 2 portions. On a slightly greased baking sheet, with floured hands, shape each piece of dough into a rectangle (approximately 5-6 inches in width and 8+ inches long) about 1-inch thick.
Bake at 350 degrees for 20-25 minutes or until lightly browned. Cool for 5 minutes.
Transfer to a cutting board; cut with a sharp knife into 1-inch slices. Place cut side down on another baking sheet (do not grease).
Keep oven temp at 350 degrees and bake for an additional 15-20 minutes or until golden brown. Turn over after 8 minutes.
Remove to wire racks to cool.
NOTE: Store in an airtight container, or freeze up to 6 months.
You can melt additional vanilla chocolate chips and drizzle over each biscotti.