Cranberry Biscotti by k.rose

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Cranberry Biscotti
Submitted by k.rose on January 08, 2004 at 1:34 am

DESCRIPTION
Cranberry Biscotti

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
I found this recipe in the Bon Appetit magazine several years
ago. It was sent in by a reader, A. Daly. I am writing the
ingredient amounts as they were given but I make half the recipe at a time. The dough spreads and my baking sheets don't seem
large enough for 2 logs. I have made only minor changes to the
original recipe.

This recipe is great without the frosting, too.

2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup butter or margarine, room temp.
2 large eggs
1/2 teaspoon vanilla
1 1/2 cups dried cranberries (about 6 oz.)

1 egg white, beaten

4 oz. white chocolate or white chocolate chips
1/2 teaspoon salad oil
a few drops of orange oil

Preheat oven to 350º. Line a baking sheet with parchment paper.

Combine flour, baking powder, and salt in a medium bowl; whisk to
blend. Set aside.

In a large bowl beat sugar, margarine, eggs, and vanilla until
well blended. Mix in flour mixture, then cranberries.

Divide dough in half and with lightly floured hands shape each half of dough into a log 2 1/2 inches wide, 9 1/2 inches long and 1 inch high. Transfer logs to the parchment paper. Brush the top and sides of the logs with the beaten egg white.

Bake for 35 minutes or until golden brown. Remove from oven and cool on a wire rack at least 15-20 minutes.

Transfer logs to a work surface and using a sharp serrated knife
cut the logs on a diagonal into 3/4 inch wide slices. Arrange
cut side down on a baking sheet. Bake for 7 minutes. Turn biscotti over and bake another 5 minutes. Remove from oven and transfer to cooling rack. Cool completely.

In a small bowl microwave white chocolate and oil on high for 30
seconds. Mix together and continue heating and mixing until chocolate is smooth being careful not to overheat mixture. More
oil can be added for a thinner chocolate.

Drizzle chocolate over biscotti and allow the chocolate to set.

I use this recipe to make a Pecan Orange Biscotti, substituting
chopped pecans and some orange rind for the cranberries.

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