Ingredients Jump to Instructions ↓

  1. 7 cup(s) all-purpose flour , sift before measuring 2 teaspoon(s) baking powder 1 teaspoon(s) salt , (not Kosher) 1 cup(s) unsalted butter, room temperature , (2 sticks) 1/2 cup(s) granulated sugar 6 eggs 1 teaspoon(s) vanilla extract 1/2 teaspoon(s) almond extract 1/2 cup(s) dried cranberries, chopped , about a 6-oz pkg. 1/2 cup(s) white chocolate, grated 2 teaspoon(s) ground cinnamon

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. In a medium bowl, stir together the flour, baking powder, salt, and cinnamon. Set aside. Using an electric mixer and a large mixing bowl, beat butter and sugar together until light and fluffy, about 4 minutes. Incorporate the eggs, 1 at a time. Beat until smooth. Add the vanilla. Gently mix in the flour in 3 additions. Add the vanilla, then stir in the chopped cranberries and grated white chocolate. Divide the dough in quarters onto waxed paper. Shape into logs, about 12'' long and about 1-1/2'' wide. Place 2 logs on each of 2 greased baking sheets. Bake until just starting to brown at the edges, about 35 minutes, swapping top to bottom and back to front halfway through baking to bake evenly. While the biscotti rolls are still warm, cut each one crosswise, diagonally, into strips, using a sharp serrated bread knife and cutting in one stroke. Lay the strips cut-side-down back on baking sheets. Bake one sheet at a time, 8 to 10 minutes until dry, turn strips over and bake again 8 to 10 minutes. Cool on wire rack to room temperature. Dip cooled biscotti in melted white chocolate, or brush melted chocolate on tops. Place dipped biscotti on waxed paper to harden. Store in an airtight container for up to 2 weeks.


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