Cranberry and White Chocolate Biscotti

I just love the idea of cranberry and white chocolate; they look so festive appropriate for the season.  I took these to the office as a treat, and my workmates gave them a big thumbs up.  The flavor is much improved the second day, and  if stored in an airtight container, these biscotti will last several days. 

White Chocolate and Cranberry Biscotti

1/2 cup butter (no substitutes)
1 cup sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
3/4 cup white chocolate chips
3/4 cup dried cranberries
**1 1/2 teaspoons dried orange peel (my addition)

In a mixing bowl, cream together the softened butter and sugar.  Add eggs one at a time, beating well after each addition. Beat in vanilla.  Combine flour and baking powder gradually add to creamed mixture.  Stir in cranberries and vanilla chips (and orange peel if using) .

Divide dough into three portions.  On parchment-lined baking sheets, using your impeccably clean hands, shape each portion into a 10″ x 2″ rectangle.  (It may help you to slightly dampen your hands to shape the dough.)

Bake at 350*F for 20-25 minutes or until lightly browned.  Remove pan from oven and allow to cool for about 5 minutes.

Transfer loaves to cutting board; using a serrated knife cut into diagonal 1-inch slices.  Place cut side down onto baking sheet(s) and bake for an additional 15 to 20 minutes or until golden brown. 

Remove from oven, cool on wire racks.  Store in air-tight container.

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