These nutty White Chocolate, Almond Cranberry Biscotti are not too sweet, a little tart, and have the perfect amount of crunch without being hard. So easy to throw together, they are excellent for gifting.
4Tablespoons(57g) unsalted butter,melted and cooled
1teaspoonvanilla extract
1egglightly beaten for egg washoptional
Instructions
Preheat oven to 350ºF
In a large bowl, whisk the flour, baking powder, and salt until combined. Stir in the almonds, white chocolate chips, and dried cranberries.
In a medium bowl, whisk the eggs, sugar, melted (cooled) butter, and vanilla until well blended.
Make a well in the middle of the flour mixture and pour in the wet ingredients. Use a wooden spoon or spatula to stir the mixture until well combined. The mixture will seem a bit hard and dry at first but keep stirring and it will all come together quickly.
On a lightly floured surfaced, and using lightly floured hands, bring the dough together. The dough should be sticky but manageable. If it seems too sticky, just use a little more flour. Divide the dough into two equal pieces.
Form each dough into two logs approximately 11-inches long by 2 1/2-inches wide and transfer to a parchment-lined baking sheet spacing them at least 3-inches apart.
Wet your hands lightly and smooth out the tops so you don't see any big cracks. Brush each log with egg wash (if using) and bake in a 350ºF oven for 25-30 minutes or until logs are lightly golden brown. They should feel firm but slightly springy when touched.
Place the baking sheet in a cool spot and allow the logs to cool for 12 to 15 minutes.
Carefully transfer one log at a time to a cutting board. A large fish spatula (or similar spatula) is helpful for transferring the logs. Using a serrated knife, slice each log into 3/4-inch pieces. See post for tips on slicing biscotti.
Place the biscotti standing upright on the baking sheet, spacing them about 1-inch apart. Return to the oven and bake for 10 to 12 minutes, or until biscotti look nicely golden brown on top.
Transfer the biscotti to a wire rack and cool completely. Biscotti will keep well in an air-tight container for a couple of weeks.
Notes
*I leave the almonds whole but this does make slicing the biscotti a little harder.