Cranberry-White Chocolate Biscotti |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 34 |
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White chocolate, macadamia nuts and dried cranberries flavor every bite of these crisp cookies. Ingredients:
3 tablespoons butter, softened |
1 cup sugar |
3 eggs |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
6 ounces white baking chocolate, chopped |
3/4 cup dried cranberries |
3/4 cup coarsely chopped macadamia nuts |
1 teaspoon grated lemon peel |
Directions:
1. In a large bowl, combine butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in the white chocolate, cranberries, nuts and lemon peel.
2. On a floured surface, divide dough in half. On a greased baking sheet, shape each portion into a 12-in. x 2-1/2-in. rectangle. Bake at 350° for 24-28 minutes or until golden brown. Cool for 5 minutes.
3. Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. 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 an airtight container. Yield: about 3 dozen.
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