White Chocolate and Cranberry Biscotti
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4.86 out of 5 stars
(7)
Ingredients
10 servings
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 3/4 cup sugar
- 1/2 cup unsalted butter (room temp)
- 2 tsp grated meyer lemon zest
- 1/2 tsp salt
- 2 large eggs
- 2/3 cup dried cranberries
- 12 ounces white chocolate chips (divided in half)
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Preparation
Step 1
Preheat the oven to 350 degrees F.
Step 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, lemon zest and salt. Beat in the eggs, 1 at a time. Add the flour mixture and beat just until blended. Stir in the cranberries and 1/2 of the white chocolate chips.
Step 3
Form the dough into a 12-inch long, 3-inch wide log on the parchment lined baking sheet. Bake for 30 minutes. Remove and let cool completely.
Step 4
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 3/4-inch-thick slices. Arrange the biscotti on the baking sheet. Bake the biscotti again, for 10-15 minutes, until they are golden brown. Transfer the biscotti to a rack and cool completely.
Step 5
Melt the remaining white chocolate chips in a double boiler. Dip the bottom of the biscotti in the white chocolate and let chocolate cool and set.
Step 6
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