White Choco-Cran Biscotti
This sweet treat is tempered by the cranberry – great as a gift with a box of tea or speciality coffee and a white chocolate dipped spoon:
- 1 cup dried cranberries
- 3 Tbs OJ
- ½ – ¾ cup white chocolate chips
- ¼ cup butter, softened
- ½ cup sugar
- 3 large eggs
- 2 1/3 cups flour
- 1 tsp baking powder
- ¼ tsp salt
- Combine cranberries and juice and heat in the microwave for about 1 min to soften.
- Cream margarine, sugar and eggs until smooth. Add cranberries and chips to mixture and stir.
- Combine dry ingredients and add to batter. Mix well and turn onto lightly floured surface. Knead 6 times.
- Shape into 16″ log and 1¼” diameter. Place on a greased baking sheet (I used parchment paper instead). Bake at 350F for 30 min. Reduce temperature to 275F and cool on wire rack for 10 – 15 min (or until cool to touch). Cut on the diagonal (about ½” in width) and place back on the baking sheet face up. Bake 10-12 min, turn and shut off the oven. Let stand in the oven for 30 minutes to crisp. Makes 24 biscotti.
As alternative ideas you could a) substitute 1/3 cup of flour for cocoa powder for a richer taste and/or b) omit the chips and instead dip the ends of the baked biscotti in melted white chocolate. Let cool on wax paper and then chill for 30 min.
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