Cranberry-White Chocolate Biscotti
3 T. Butter, softend
1 c. sugar
1 tsp. Vanilla
2 ½ c. flour
1 ½ tsp. Baking powder
½ tsp. Baking soda
¼ tsp. Salt
6 oz white chocolate chips*
¾ c. dried cranberries*
¾ c. courser chopped nuts (I like almonds)
1 r. fresh grated lemon peel (or orange)
In a large bowl, combine butter and sugar. Add eggs one at a time, beating well after each addition. Beat in vanilla. Add the flour, baking powder, baking soda, salt and peel. Stir dry ingredients together on top and mix into butter-egg mixture. Stir in the chips, fruit and nuts.
On a floured surface, divide the dough in half. On a greased baking sheet, shape each portion into a 12”x 2 ½” rectangle. Bake at 350º for 24 -28 minutes or until golden brown. Cool completely,
Transfer to a cutting board; with a serrated knife, cut into 3/4” slices (I cut my slices on the diagonal so they are longer.) Place cut side down on greased baking sheets. Bake for 10-15 minutes or until firm and lightly browned. Remove to wire racks to cool. Store in airtight container.
- Dark Chocolate Chips and Orange zest instead of White Chocolate chips and lemon zest
- skip chocolate, use orange zest instead of lemon zest and use 1 ½ c. almonds. When done spread with melted Ghirideli 60% cocac chips and let cool.
- Use dark chocolate and dried cherries, add ½ t. almond flavoring.