Thursday, December 18, 2014

White Chocolate-Cranberry Biscotti

I must confess I love baking and cooking with cranberries. I use either fresh and dried cranberries or both on the same recipe. I always have dried cranberries in my pantry and fresh cranberries in my freezer. This evening I am in the mood to try one new recipe from the Taste of Home, here. I have baked biscotti previously and all the biscotti recipes use lots of nuts but not this recipe, that caught my attention. And since I love using cranberries and I have all the ingredients at hand, I have to give it a try.

1/4 cup margarine, softened
1/4 cup butter, softened
1 cup sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
3/4 cup dried cranberries
3/4 cup white chocolate chips

In a mixer, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine flour and baking powder;
Gradually add to creamed mixture and mix well.
Stir in cranberries and chocolate chips. Divide dough into 4 portions (dough is pretty sticky but manageable)
On 2 baking sheets lined with silicone mat.
Shape each portion into a 10-in. (to 12-in.) x 2-in. strip.
Bake at 350° for 22-25 minutes or until lightly browned. Cool for 5-10 minutes.
Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices.
Place cut side down on lined baking sheets.
Bake for 15-20 minutes or until golden brown.
Remove to wire racks to cool.
Store in an airtight container.
Yield: 4-1/2 dozen.

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