Prep 20 mins
Cook 1 hr
A perfect holiday cookie! You can substitute dried cherries for the cranberries, use a good quality white chocolate for this, I use Lindt or Baker's. These can be made up to 1 week ahead, or freeze in an air tight container. I highly suggest to double this recipe, these are wonderful biscotti!
- 2 1⁄2 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 1⁄4 cups sugar (can use another 1/4 cup more for a sweeter taste)
- 1⁄2 cup butter, room temperature
- 2 large eggs
- 1 1⁄2 teaspoons almond extract
- 1 1⁄2 cups dried cranberries
- 1⁄2-3⁄4 cup almonds (chopped or sliced)
- 1 egg white
- 8 ounces white chocolate
- Set oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a bowl whisk together flour with baking powder and salt.
- Using an electric mixer beat the butter, sugar and eggs with extract until well blended (about 4 minutes).
- Add in the flour mixture, then the cranberries and almonds; mix well to combine.
- Divide the dough in half.
- With floured hands shape the dough in about 9 x 2-inch logs.
- Transfer the logs to prepared baking sheet, spacing evenly.
- In a small bowl whisk the egg white until foamy, the brush the egg white on top and sides of each log.
- Bake the logs until golden brown, about 35 minutes (the logs will spread when baked).
- Cool completely in the baking pan (leave the oven heat on to 350 degrees).
- Transfer the logs to a work surface.
- Shake out any crumbs from the parchment paper, then place back on the baking sheet with clean-side facing upwards.
- Using a serrated knife, sliced the logs on diagonal about 1/2 - 3/4-inches.
- Arrange the sliced biscotti cut side down on the same baking sheet.
- Bake for 10 minutes; turn the biscotti over and bake for another 5 minutes, just until beginning to lightly brown.
- Transfer biscotti to a rack to cool.
- For the glaze: stir the white chocolate in a double boiler over simmering water until smooth.
- Remove from over the water.
- Using a fork, drizzle chocolate over biscotti.
- Let stand until chocolate sets (about 30 minutes).
I like this recipe but the cranberries got hard after baking. I guess i should have soaked them in some kind of liquer before putting them in the batter...thanks for the recipe
Fantastic!!! These were so easy to make and are so, so, so tasty! Like another reviewer, I increased the almond extract by a teaspoon. Used craisins that I soaked in orange juice for about two hours beforehand, then drained and squeezed all the liquid out. And, because the dough was a bit wet, I added two tablespoons of polenta, which stiffened up the dough a bit and gave the finished biscotti a nice little crunch and texture. I was a bit worried about how soft the dough was, but all turned out ok. Just make sure not to put the two logs on too small a cookie sheet - because they do spread quite a bit. Can't eat nuts, so left them out and didn't miss them at all! And no chocolate drizzle because I have to draw the line somewhere - LOL! Note: I think the wetness of the dough is due to the amount of water in the butter here in Costa Rica, not fault of the recipe. Thanks for posting, Kittencal!
Love this recipe! I used craisins and chopped them up in my food processor a bit before adding them to the batter. I also used a Silpat instead of parchment paper which worked very well. Now to experiment with the recipe a bit to make it lower in fat and sugar.