Tuesday, January 7, 2014

White Chocolate Cranberry Biscotti

It's freezing outside!  So cold that my car wouldn't start and I had to work from home today.  Since I got started a half hour early, I finished a little early too, with just enough time to bake a batch of delicious white chocolate cranberry biscotti before dinner.  I know what you're thinking...isn't biscotti that stale, wannabe cookie that you have to dip in coffee in order to chew?  Typically, yes.  But I promise my biscotti is soft, flavorful, and does not require a warm beverage for consumption (but I'm not saying that a vanilla latte or a big cup of coffee wouldn't make the experience even more enjoyable).  This is the perfect treat for curling up on the couch on a cold winter day!

One of my favorite parts of the recipe is that it's fast!  First, preheat the oven to 350 degrees.  We get to cheat a little bit by using Pillsbury Cranberry Quick Bread mix as a base, but substituting the ingredients so we end up with biscotti instead of bread.  All you have to do is combine the baking mix with 2 eggs and 1 stick of melted butter in a bowl .  Add 1/2 cup white chocolate chips and stir a little more.  You're already ready for baking, it's that quick!

Next, divide the dough into 2 equal halves.  Move each half to a cookie sheet lined with parchment paper and form each into a 9" x 3" log, slightly patted down on the top, spaced at least 4" apart.  If you don't leave enough room they WILL expand and touch each other, which is not what we want! 

Bake the logs until they're golden brown, about 20 minutes.  Remove the baking sheet from the oven and let the biscotti cool for 15 minutes.  Then, cut each log into 10-12 pieces.  I had 10 pieces not including the ends, because they cooked a lot faster than the middle.  Put the baking sheet back in the oven for about 8 more minutes, and you have a big batch of tasty biscotti!

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