Cadelyn Cuisine - Dried Cranberry White Chocolate Biscotti

Dried Cranberry White Chocolate Biscotti

Ingredients:

2 ½ cup flour

1 tsp. Baking powder

½ tsp. salt

½ tsp. Almond extract

1 ½ cup dried cranberries (about 6 oz)

1 ½ cup sugar

1 egg white

½ cup unsalted butter, room temperature

6 oz. Good-quality white chocolate, chopped or white chocolate chips

2 large eggs

Directions:

Preheat oven to 350° F
Line a baking sheet with parchment paper.
Combine flour, baking powder, and salt; whisk to blend.
Beat sugar, butter, eggs and almond extract in a large bowl till well blended.
Mix in flour mixture. Then dried cranberries.
Divide dough in half. Shape into 2 ½ inch wide 9 ½ inch long, 1 inch high logs. Transfer to baking sheet.
Whisk egg white in a small bowl until foamy; brush on each log.
Bake 35 minutes.
Cool completely on sheet on a rack. Discard parchment.
Cut logs on a diagonal into ½ inch wide slices. Bake 10 minutes.
Turn and bake 5 minutes more.
Transfer to a rack to cool.
Stir chocolate in top of double boiler over simmering water until smooth. Using fork, drizzle chocolate over biscotti. Cool completely.