Dried cranberry and white chocolate chip biscotti
The crisp traditional twice baked Italian cookie , studded with red cranberries and white chocolate chips for great sweet-meets-tart flavours!
Ingredients
- 125 grams or 1 cups all purpose flour
- 3/4 tsp baking powder
- pinch of salt
- 56 grams or 1/4 cups unsalted butter , at room temperature
- 50 grams or 1/4 cups granulated sugar
- 1 egg , at room temperature
- 1 tsp vanilla extract
- 1/4 cup dried cranberries (I used Delmonte)
- 1/4 cup white chocolate chips
Instructions
- Preheat your oven to 350 F / 180 C. Line a cookie sheet with parchment paper or grease well.
- Sift or whisk together the flour, baking powder and salt. Keep aside.
- With an electric mixer or hand whisk, beat together the butter and sugar until light and fluffy .
- Add the vanilla and beat until mixed well.
- Add the egg and beat until incorporated.
- Add the flour mixture and beat until a soft dough forms.
- Fold in the dried cranberries and chocolate chips.
- Shape into a log , approximately 20 x 4 cms in size. Bake in the preheated oven for 20-25 minutes until firm to touch.
- Remove from oven and when cool enough to handle , slice using a serrated knife into slices of about 1.5 cm thickness.
- Place cut side up on your lined baking sheet and bake again at 180 C/350 F for about 18-20 minutes. They will be hard to touch.
- Cool completely on sheet and store immediately in an airtight container.
Notes
Step-by-step tutorial:
- The recipe can be doubled or tripled.
- Store in an airtight container for upto 3 weeks. They will go soft at room temperature.