Cranberry White Chocolate Biscotti Recipe

Cranberries seemed to taste so good in baked goods and this cranberry white chocolate biscotti recipe will drive the point home.

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1/2 teaspoon almond extract
1 1/2 cups dried cranberries (about 6 ounces)
1 egg white

White Chocolate Topping:
6 ounces white chocolate chips

Large bowl
Medium bowl
Microwave safe bowl
Cookie sheet
Parchment paper

Step 1: Preheat oven to 350 degrees F.
Step 2: Line cookie sheet with parchment paper; set aside.
Step 3: In medium bowl, whisk together flour, baking powder, and salt.
Step 4: In large bowl, using electric mixer beat together butter, sugar, eggs, and almond extract.
Step 5: Add flour mixture to wet mixture, stir well.
Step 6: Stir in cranberries.
Step 7: Flour work area and turn dough out onto surface.
Step 8: Divide dough in half, and form two logs 9 inches long by 2 inched in diameter.
Step 9: Place on parchment paper and brush the top of both logs with egg white.
Step 10: Bake for 40 minutes.
Step 11: Remove from oven and transfer logs to cool.
Step 12: Cut logs into 3/4-inch slices along bias (at an angle).
Step 13: Place slices on baking sheet and return to oven for 10 minutes.
Step 14: Turn biscotti and bake for an additional 5 minutes.

White Chocolate Topping:
Step 1: Melt white chocolate chips in microwave safe bowl until melted.
Step 2: With fork, drizzle chocolate across the slice side of each biscotti, let cool.

The cranberry white chocolate biscotti recipe makes 36 pieces.