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!
Enjoy with coffee or a friend! They won’t be sorry!
- 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
- Preheat the oven to 350 degrees F.
- 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.
- 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.
- 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.
- 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.