Hi guys! Today’s recipe comes from What’s Gaby Cooking. I love Gaby’s site because her recipes are delicious. I know you guys will like this one. Enjoy! 😋
WHITE CHOCOLATE AND CRANBERRY BISCOTTI
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 5 minutes
Yield: Serves 10
2 cups all purpose flour
1 1/2 tsp baking powder
3/4 cup sugar
1/2 cup unsalted butter, room temp
2 tsp grated meyer lemon zest
1/2 tsp salt
2 large eggs
2/3 cup dried cranberries
12 ounces white chocolate chips, divided in half
Preheat the oven to 350 degrees F.
Line a heavy baking sheet with parchment paper. Sift together flour and baking powder and set aside. In a mixer, beat the sugar, butter, lemon zest and salt. Beat in the eggs, 1 at a time. Add the flour mixture and beat just until blended. Stir in the cranberries and 1/2 of the white chocolate chips.
Form the dough into a 12-inch long, 3-inch wide log on the parchment lined baking sheet. Bake for 40 minutes. Remove and let cool completely.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 3/4-inch-thick slices. Arrange the biscotti on the baking sheet. Bake the biscotti again, for 15 minutes, until they are golden brown. Transfer the biscotti to a rack and cool completely.
Melt the remaining white chocolate chips in a double boiler. Dip the bottom of the biscotti in the white chocolate and let chocolate cool and set.