I know I've been absent these past few weeks...or months, but senior year will do that to ya. I always have my staple cookies that I make, but I've been bored with those lately and I thought biscotti would be a good alternative. These turned out fantastically crumbly and not too sweet, just how I like them.
White Chocolate Cranberry Biscotti
adapted from The Cookie Bible
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup (1 stick) softened butter
1/2 cup sugar
1 teaspoon vanilla or 1/2 teaspoon almond extract
1 1/2 cups white chocolate chips
1/2 cup sweetened dried cranberries
Preheat oven to 325 degrees Fahrenheit and lightly grease a large, nonstick cookie sheet (just to be safe).
Mix dry ingredients in a bowl and set aside.
Cream the butter and both sugars with an electric mixer until light and fluffy, about 1-2 minutes.
Add eggs and extract, mix well to combine.
Gradually add in the flour mixture until well blended, and stir in the white chocolate chips and dried cranberries.
Divide the dough in half and on a floured surface, shape each half into 14x1 1/2 inch log. Place, 2 inches apart, on prepared cookie sheet.
Bake for 25-28 minutes or until lightly browned. Cool on cookie sheet for 15 minutes.
Place on cutting board and using a serrated knife, cut into 3/4 inch thick diagonal slices. Place back on cookie sheet.
Bake for an additional 10-15 minutes, turning over half way through. Cool completely before storing.