I hope everyone had a great holiday season. I know I did.
My anniversary is on New Years Eve, so the hubby and I rented a cabin up above Gatlinburg. It was so cool! We had a great time strolling the shops in town, seeing all the Christmas lights and eating wonderful food. The cabin was perfect. Hot tub on the deck, with the best view ever, and lots of privacy ;). Great time!!!! It may just turn into a tradition.
Back in the real world, I'm having such a hard time getting into the swing of things. In fact, one of the reasons I made these was because they're easy....and really good of course.
Biscotti is such a great treat to have around to eat with your morning coffee or tea, or anytime really. I had my grandkids over while I made them, and my 4 year old couldn't get enough.
I really like this recipe because even though they have a touch of sweetness to them, they're not overly sweet. About half the sugar other recipes like this use. Great texture too. You definitely need to give them a try.
I have high expectations for this year and think it's going to be the best one yet.
White Chocolate Cranberry Biscotti
2 1/2 c. flour
1 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/2 cup butter
2 large eggs
1/2 tsp almond extract
1 cup dried cranberries
3/4 cup white chocolate chips (plus more for drizzling)
1 egg white
Preheat oven to 350*.
Line a baking sheet with parchment paper. Combine flour, baking powder and salt. In another bowl, beat butter, sugar, eggs and extract. Add flour mixture, then cranberries and white chocolate chips.
Divide dough in half. Shape each into 2 1/2" x 9" x 1" high logs. Whisk egg white until foamy. Brush on each log. Bake 30 minutes. Cool slightly.
Slice diagonal into 1/2" slices. Remove parchment from baking sheet and arrange slices cut side down on baking sheet. Cook 8 minutes. Turn over and cook 5 minutes more. Cool. Drizzle with white chocolate.
Can be frozen in airtight container.