1¾ cups plus 1 Tablespoon all purpose flour (240 grams)
¼ teaspoon salt
1¼ teaspoons baking powder
⅔ cup dried cranberries
⅓ cup white chocolate chips
white chocolate for melting and finishing
Instructions
Preheat your oven to 350*F and line a cookie sheet with parchment paper
Whisk together the flour, salt and baking powder and set aside
In the bowl of your stand mixer fitted with the paddle attachment, combine the sugar and eggs
Beat at medium speed for 3-5 minutes until the mixture thickens and lightens in color. The mixture should be thick and fall from the paddle in a ribbon-like fashion
Add in the dry ingredients and mix on low to combine
Add the cranberries and white chocolate chips and blend on low to combine
Take half of the dough, and using wet hands, begin to shape the dough into a log that is about 8" long
Place the log on the parchment lined sheet and flatten it until it is about 1" thick. Straighten the sides of the log to achieve a more even shape
Repeat with the second half of the dough
Bake the biscotti for 25-30 minutes or until they feel firm to the touch
Allow the biscotti to cool for about 20-30 minutes until they are comfortable to handle
Carefully peel off the parchment and use a serrated knife to cut the biscotti into slices that are about ¾" thick
Place the biscotti back on the tray, leaving some room in between them
Return the biscotti to the oven and bake at 300*F for 15-20. Adjust the baking time to make your biscotti softer or crunchier
Allow to cool then dip the ends in melted white chocolate if desired
Notes
*Adapted from David Lebovitz's Room for Desert.
*Made as instructed, this recipe yields about 30 mini (3" long) biscotti.
Recipe by Baking With Dan at https://www.bakingwithdan.com/white-chocolate-cranberry-biscotti/