My mom makes these biscotti's during the holidays and I always love how they turn out. This year, I decided to make batches for Anthony to hand out at work. After receiving the recipe, she informed me it was from Epicurious.com – Who would have thought! The only adjustment I made was taking the roll out 5 minutes earlier than suggested.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- 1/2 teaspoon almond extract
- 1 1/2 cups dried cranberries (about 6 ounces)
- 1 egg white
- 6 ounces good-quality white chocolate (I used Ghirardelli), chopped, or white chocolate chips
Preparation
Preheat oven to 350°F. Line heavy
large baking sheet with parchment paper. Combine 2 1/2 cups flour, 1 teaspoon
baking powder and 1/2 teaspoon salt in 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 log. 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 logs until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard 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.
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.
