Ingredients
-
2 1/2
-
1
-
1/2
-
1 1/4
-
1/2
-
2
-
1 1/2
-
1 1/2
-
1/2 - 3/4
-
1
-
-
-
-
-
Directions
Cranberry and Almond Biscotti With White Chocolate Drizzle, A perfect holiday cookie! You can substitute dried cherries for the cranberries, use a good quality white chocolate for this, use Lindt or Baker’s. These can be made up to 1 week ahead, or freeze in an air tight container. I highly suggest to double this recipe, these are wonderful biscotti!, Excellent recipe! Very easy to make.
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Steps
|
1
Done
|
Set Oven to 350 Degrees. |
|
2
Done
|
Line a Baking Sheet With Parchment Paper. |
|
3
Done
|
in a Bowl Whisk Together Flour With Baking Powder and Salt. |
|
4
Done
|
Using an Electric Mixer Beat the Butter, Sugar and Eggs With Extract Until Well Blended About 4 Minutes. |
|
5
Done
|
Add in the Flour Mixture, Then the Cranberries and Almonds; Mix Well to Combine. |
|
6
Done
|
Divide the Dough in Half. |
|
7
Done
|
With Floured Hands Shape the Dough in About 9 X 2-Inch Logs. |
|
8
Done
|
Transfer the Logs to Prepared Baking Sheet, Spacing Evenly. |
|
9
Done
|
in a Small Bowl Whisk the Egg White Until Foamy, the Brush the Egg White on Top and Sides of Each Log. |
|
10
Done
|
Bake the Logs Until Golden Brown, About 35 Minutes the Logs Will Spread When Baked. |
