Cranberry and Almond Biscotti with White Chocolate Drizzle Recipe

Ingredients

• 2 1/2 Cups Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 1/4 Cups Sugar (Add 1/4 Cup Extra for Sweeter Biscotti)
• 1/2 Cup Butter, Softened
• 2 Eggs
• 1 1/2 teaspoons Almond Extract
• 1 1/2 Cups Dried Cranberries
• 1/2-3/4 Cup Almonds (Chopped or Sliced)
• 1 Egg White
• 8 Ounces White Chocolate

Instructions

1. 350* Oven.
2. Place parchment paper on a baking sheet.
3. In a bowl, combine Flour, Baking Powder, and Salt.
4. Using an electric mixer beat Butter, Sugar, Eggs, and Almond Extract until well blended.
5. Add in Flour mixture, then the cranberries and almonds, mix well to combine.
6. Divide the dough in half and, with floured hands, shape dough into 9 x 2 logs.
7. Transfer Logs to baking sheet, spacing apart.
8. In a small bowl, whisk the Egg White until foamy, the brush the Egg White on top and sides of each log.
9. Bake the logs until golden brown, about 35 minutes.
10. Cool completely in the baking pan but leave the oven on.
11. Using a serrated knife, sliced the cooled logs on the diagonal about 1/2" -- 3/4".
12. Arrange sliced Biscotti on flipped over parchment paper.
13. Bake for 10 minutes; flip biscotti over, and bake for another 5 minutes, until very lightly browned.
14. Transfer to a rack to cool.
Glaze
15. Stir White Chocolate in a double boiler over simmering water until smooth.
16. Using a fork, drizzle chocolate over cooled Biscotti.
17. Let stand until chocolate sets (roughly 30 minutes).