Dried Cranberry and White Chocolate Biscotti

Name: Dried Cranberry and White Chocolate Biscotti
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 28
Cuisine: Mediterranean, Italian, European
Ingredients: 591 milliliters all purpose flour; 1 teaspoons almond extract; 1 teaspoon baking powder; 170 grams 1/2 cups dried cranberries (about; 1 egg white; 2 larges eggs; 1 teaspoons salt; 355 milliliters sugar; 118 milliliters (1 stick) unsalted butter, room temperature; 170 grams good-quality white chocolate (such as Lindt or Bakers), chopped, or white chocolate chips

Dried Cranberry and White Chocolate Biscotti might be just the Mediterranean recipe you are searching for. One portion of this dish contains roughly 2g of protein, 6g of fat, and a total of 168 calories. For 25 cents per serving, you get a dessert that serves 28. A mixture of all purpose flour, salt, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 350°F. Line heavy large baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended.

Ingredients you will need

Almond Extract

Baking Powder

Butter

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log.

Ingredients you will need

Dried Cranberries

Dough

All Purpose Flour

Transfer both logs to prepared baking sheet, spacing evenly.

Equipment you will use

Baking Sheet

Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.

Ingredients you will need

Egg Whites

Glaze

Equipment you will use

Whisk

Bowl

Bake logs until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature.

Ingredients you will need

Spread

Equipment you will use

Oven

Transfer logs to work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet.

Equipment you will use

Serrated Knife