White Chocolate Cranberry Almond Biscotti

This is a super easy and very yummy biscotti recipe that has a hint of orange for brightness. Drizzle the biscotti with melted white chocolate, dip one end in white chocolate, or mix white chocolate chips into the batter. *Try adding a little orange extract for an extra zing. *Try brushing the top of your biscotti logs (before baking) with a wisked egg and sprinkling with turbinado sugar.

• Ready In: 1 hr 5 mins
• Serves: 18-24
• Yields: 18-24 pieces

Ingredients

• 1⁄4 cup butter
• 3⁄4 cup white sugar
• 1  tablespoon orange zest
• 1⁄2 teaspoon vanilla extract
• 2  eggs
• 1  egg white
• 2  cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup dried cranberries
• 1 1⁄4 cups  almonds (try whole or slivered)
•  white chocolate chips, for melting

Directions

1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
2. Cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy.
3. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture.
4. Stir in the dried cranberries, and almonds.
5. Spray your hands with cooking spray (so the dough doesn't stick) and divide the dough into halves. Form each half into a flattish log and arrange logs at least 3 inches apart on baking sheet.
6. Bake for 30 minutes in preheated oven, or until pale gold.
7. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
8. Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Drizzle or dip in melted white chocolate.
9. Store in an airtight container at room temperature.