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The Weekend Baker :: Cranberry White Chocolate Biscotti

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There was a bit of a baking throw-down happening at the house this weekend. As my son was baking his apple pie, recipe here, my daughter wanted to get in on the fun - or just try to outdo her brother. My older two get a little competitive in the kitchen. She opted to make biscotti, which I adore. Biscotti is a twice baked cookie. Most often, here in the States, they're dried out and nearly flavorless. A really good biscotti is dense and somewhat moist - not brittle as so many are accustomed to. This version, with the addition of the white chocolate chips, is rich and rather decadent. With the holidays approaching these make a lovely addition to the dessert selection, hostess or teacher gift.

Recipe adapted from Epicurious.

INGREDIENT

  • 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) unsalted butter, room temperature
  • 2 large eggs
  • 1/2 teaspoon almond extract
  • 1 1/2 cups dried cranberries (about 6 ounces)
  • 1 egg white
  • 3/4 package of high quality chocolate chips, such as Ghirardelli
  • 1 cup slivered almonds (optional)

DIRECTION

Preheat oven to 350°F.
Line heavy large baking sheet with parchment paper. Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend.
Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended.
Mix in flour mixture, then fold in the dried cranberries, white chocolate chips and if desired, the almond slivers.

Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log.
Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.
Bake logs until golden brown (logs will spread), about 35 minutes.
Cool completely on sheet on rack. Maintain oven temperature.
Transfer logs to work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet.
Bake 10 minutes; turn biscotti over.
Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.
 

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