February 17, 2006, Newsletter Issue #92: Dried Cranberry & White Chocolate Biscotti

Tip of the Week

Dried Cranberry and White Chocolate Biscotti

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup unsalted butter at room temperature
2 large eggs
1/2 teaspoon almond extract
1 1/2 cups dried cranberries
1 egg white
6 ounces white chocolate(good quality)

Preheat oven to 350. Line heavy large baking sheet with parchment paper.

Combine flour, baking powder and salt in a medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended.

Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into 2 1/2 inch-wide, 9 1/2 inch-long, 1 inch-high logs. Transfer both logs to prepared baking sheet, spacing evenly.

Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.

Bake until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Remove parchment. Using serrated knife, cut logs on diagonal into 1/2 inch wide slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack and cool completely.

Stir chocolate in top of double boiler over simmering water until smooth. Remove from over water. Using fork, drizzle chocolate over biscotti. Let stand until chocolate sets, about 30 minutes.

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