There are days when your sweet tooth just won’t rest ’til it tastes the perfect combo of something exquisite. We’ve found just the thing: sweet dried cranberries resting in a crisp cookie laced with white chocolate.
Cranberry Choc Biscotti
1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 large egg yolk
1 teaspoon pure vanilla extract
1 3/4 cups (245 grams) all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (45 grams) cocoa powder
1/2 cup (50 grams) dried cranberries
1/2 cup (90 grams) white chocolate chips
How to create Cranberry Choc Biscotti:
Preheat oven to 175 degrees C and place rack in centre of oven. Line a baking tray with baking paper. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (2-3 minutes). Add the eggs and egg yolk, one at a time, mixing well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, salt, and cocoa. Add to the butter mixture and beat until incorporated. Stir in the dried cranberries and white chocolate chips.
Transfer the dough to a floured surface and divide it in half. Form each half into a log 10 inches (25 cm) long. Do this by rolling the dough back and forth into a cylinder shape with floured hands. Transfer the logs to the baking tray, spacing them well apart (width-wise on the pan), and pat to even the shapes. Bake until firm to the touch, about 25 – 30 minutes (logs will spread during baking). Remove from the oven, place on a wire rack, and let cool for about 10 minutes.
Using a long spatula, transfer the logs to your bread board.
Using a serrated knife, cut the logs into slices about 3/4 inch (2 cm) thick on the diagonal. Arrange the slices on the baking sheet and bake on about 8 – 10 minutes. Turn the slices over and bake until crisp and dry, about 8 – 10 minutes longer. Remove from oven and let cool on wire rack.
Store in a cool dry place and watch them disappear!