Monday, August 22, 2011

Cranberry-Orange White Chocolate Biscotti

One food that goes great with a nice, tasty cup of coffee, tea, hot chocolate, or any other warm beverage for that matter, is biscotti.  At first glance I know that biscotti may seem a bit intimidating to make, but believe me when I say that it's actually very easy and the best part is, there are a ton of creative recipes available, for all sorts of wonderful flavors!  What that means is that there is something delicious out there for everyone!  However, I happened to have some leftover dried cranberries in my pantry and wanted to make sure to incorporate them.  The result was incredible!

Cranberry-Orange White Chocolate Biscotti
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Servings: 2 dozen
3 1/4 cups all-purpose flour
1 Tbsp. baking powder
1/2 teaspoon salt
1 1/2 cups sugar
10 Tbsp. butter, melted
3 large eggs
1 Tbsp. vanilla extract
2 Tbsp. orange zest
2 cups white chocolate chips, divided
1 cup dried cranberries

Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.

In a medium size bowl, whisk together the flour, baking powder, and salt.  Set aside.  In the bowl of an electric mixer, fitted with the paddle attachment, beat together the sugar, melted butter, eggs, vanilla extract, and orange zest on a medium-high speed until well combined.  Reduce the electric mixer’s speed to low and slowly add in the dry ingredients until just incorporated.  Using a spatula, or a large wooden spoon, stir in 1 cup of the white chocolate chips and dried cranberries.

Divide the dough in half.  (It may seem a little gooey, but that’s ok, it will raise while baking.)  Now, working with one section of the dough at a time, shape it into a large rectangle (about 12” x 3”) and place the rectangle on one side of the prepared baking sheet.  Repeat the same process with the remaining dough and place the sections of dough parallel to each other on the baking sheet.  (Make sure to leave about 2 inches between the rectangular sections of dough, as they will expand while baking.)  Bake for 30 minutes or until golden brown in color.  Remove the baking sheets from oven and place on a wire rack to cool for about 25-30 minutes.  (Keep the oven on, because they will need to go back in.)

Gently transfer the biscotti onto a cutting board.  Using a serrated knife, carefully cut the biscotti into half inch slices.  Place the slices, cut side up, back onto the baking sheet.  Return the baking sheet to the oven and let bake for another 12-14 minutes.  Transfer to a wire rack to cool completely.  While the biscotti is cooling, place some foil under the rack and drizzle with the remaining white chocolate.  (You will need to melt the white chocolate first.)  The biscotti will keep for about a week, if stored in an airtight container. 



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