Cranberry White Chocolate Biscotti

This was my first attempt at making biscotti.  It involves a few extra steps, but well worth it.  This requires baking twice, and then dipping in white chocolate. Ahhh!  Great for these snowy, cold wintery mornings!

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Enjoy with coffee or a friend! They won’t be sorry!

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Cranberry White Chocolate Biscotti
Author: 
Recipe type: snack
Prep time: 
Cook time: 
Total time: 
Serves: 12 - 15 pieces
 
Ingredients
  • 2 cups flour
  • 1½ teaspoon baking powder
  • ¾ cup sugar
  • ½ cup unsalted butter, at room temperature
  • ¼ teaspoon salt
  • 2 large eggs
  • ⅔ cup dried cranberries (I used craisins)
  • 12 ounces white chocolate chips, divided
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line a heavy baking sheet with parchment paper. Sift together flour and baking powder and set aside. In a mixer, beat the sugar, butter, and salt. Beat in the eggs, one at a time. Add the flour mixture and beat just until blended. Stir in the cranberries and 6 oz. of the white chocolate chips.
  3. Form the dough into a 12-inch long, 3-inch wide log on the parchment lined baking sheet. Bake for 40 minutes. Remove and let cool completely.
  4. 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 15 minutes, until they are golden brown. Transfer the biscotti to a rack and cool completely.
  5. Melt the remaining white chocolate chips in a double boiler (or carefully in the microwave). Dip the bottom of the biscotti in the white chocolate and let chocolate cool and set.

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