Holiday Cranberry Almond Biscotti

…..with a hint of almond flavor and specks of dried cranberries everywhere, and if that’s not enough, how about drizzled with White chocolate; this Biscotti is sure to make you smile!  Easy to make and great for a gifting idea, these Biscottis are sure to be a welcome addition to your holiday baking.

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BISCOTTI:
2 1/2 cups All purpose Flour
1 tsp. Baking powder
1/2 tsp. Salt
1 1/4 – 1 1/2 cups Sugar
1/2 cup REAL Butter, softened
2 large Eggs
2 tsp. Almond extract
1 tsp. Vanilla paste or extract
1 1/2 cups dried Cranberries
1 cup sliced Almonds, toasted slightly, cooled completely
1 Egg white

WHITE CHOCOLATE DRIZZLE:
2 tsp. Crisco shortening
1 cup White chocolate chips

 

Using a dry fry pan, start by toasting the sliced almonds slightly.  Set aside and allow this to cool off completely before adding to the recipe.  Preheat the oven to 350°.

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In a large mixing bowl, cream the butter and sugar together for about 2 minutes.  Add the eggs and both extracts.  Beat this mixture together for about 5 minutes.

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To this creamed mixture, add the flour, baking powder, salt, cranberries and almonds (make sure the almonds are completely cooled off).

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Mix these ingredients together until it is well combined, just until cranberries and almonds are distributed evenly, DO NOT OVERMIX!

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Separate the dough into 2 equal parts and form a log about 10 inches x 2 inches.  I used a bit of flour on my hands to help with the stickiness of the dough.  Place them onto a lightly greased baking sheet.

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Beat the egg white until foamy and brush onto each log, brushing tops and all sides.

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Bake in the preheated oven for about 35 minutes, Biscotti will turn slightly golden.  Remove and allow to cool for about 15 – 30 minutes.

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Once the Biscotti has completely cooled off, use a SERRATED knife, with a back and forth motion, to carefully slice the Biscotti into 1/2 – 3/4 inch pieces.  Place them onto the same baking sheet and bake for 10 minutes.  Turn and bake for another 10 minutes.  They should be somewhat golden in color.

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Remove the Biscotti and place them onto a cooling rack.  I like to stand them up so that when I go to drizzle the white chocolate, they’re already in the same direction.

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Using a microwave safe bowl, combine the shortening and white chocolate chips.  Melt the chips using 15 second intervals in between stirring.  Stir in between melting time, using a small whisk.

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Slowly pour the melted chocolate into a ziploc bag or bottle and cut or poke a small hole to extrude the chocolate out over the Biscotti.  The tines of a fork can also be used to drizzle the melted chocolate.  Allow the chocolate to dry before storing.

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