Cornmeal Biscotti with Cranberries and White Chocolate Chunks

Name: Cornmeal Biscotti with Cranberries and White Chocolate Chunks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon baking powder; 177 milliliters dried cranberries; 2 larges eggs; 237 milliliters all-purpose flour; 177 milliliters granulated sugar; 0 teaspoons salt; 118 milliliters (1 stick) unsalted butter, softened; 2 teaspoons vanilla extract; 142 grams white chocolate, chopped; 237 milliliters yellow cornmeal

Cornmeal Biscotti with Cranberries and White Chocolate Chunks might be just the Mediterranean recipe you are searching for. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 36 servings with 102 calories, 1g of protein, and 4g of fat each. It works best as a dessert, and is done in around 45 minutes. It can be enjoyed any time, but it is especially good for Christmas. If you have cornmeal, cranberries, salt, and a few other ingredients on hand, you can make it.

Instructions

In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt.

Ingredients you will need

Baking Powder

Cornmeal

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Combine the sugar and butter in a large bowl and beat with an electric mixer until light and fluffy, about two minutes. Beat in the eggs one at a time and then beat in the vanilla extract.

Ingredients you will need

Vanilla Extract

Butter

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Add the flour mixture and beat just until blended. Stir in the cranberries and the chopped white chocolate.

Ingredients you will need

White Chocolate

Cranberries

All Purpose Flour

Gather the dough together and divide it in half. Wrap each half in plastic wrap and freeze for 25 minutes. Meanwhile, preheat the oven to 350°F and line a baking sheet with parchment paper.

Ingredients you will need

Dough

Wrap

Equipment you will use

Baking Paper

Baking Sheet

Plastic Wrap

Oven

Lightly flour your hands and form each piece of dough into a log about 14 inches long and 2 1/2 inches wide.

Ingredients you will need

Dough

All Purpose Flour

Transfer the logs to the baking sheet.

Equipment you will use

Baking Sheet

Bake for 25 minutes, until the logs are puffed and dry.

Equipment you will use

Oven

Remove them from the oven and let them cool on the baking sheet for 20 minutes.

Equipment you will use

Baking Sheet

Oven

Reduce the oven to 225°F.

Equipment you will use

Oven

Place the logs on a cutting board and, using a serrated knife, slice them diagonally into 1/2-inch thick slices. Return the slices to the baking sheet, standing them upright.

Equipment you will use

Serrated Knife