Cranberry white chocolate biscott i
Hands-on time: 25 minutes
Total time: 2¼ hours
Makes: about 36 cookies
The chocolate sets very quickly in the refrigerator, which is also the ideal storage space for these biscotti—especially if your kitchen is warm from holiday baking.
½ cup butter, softened
1 cup granulated sugar
1 tsp vanilla
2½ cups all-purpose flour
2 tsp baking powder
¼ tsp salt
1 cup each unsalted shelled pistachios and dried cranberries
1 egg white
280 g white chocolate (about 10 oz), chopped and melted
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions just until combined. Stir in pistachios and cranberries.
Divide dough in half. On lightly floured work surface, shape each half into 12-inch long rectangle. Arrange, 2 inches apart, on parchment paper–lined rimless baking sheet; press to flatten slightly. Whisk egg white with 1 tsp water; liberally brush over tops. Bake in 325°F oven until light golden and just firm to the touch, about 30 minutes. Let cool for 10 minutes.
Transfer to cutting board; cut diagonally into ½-inch thick slices. Stand slices upright, ½ inch apart, on baking sheet. Bake in 300°F oven until almost dry, about 35 minutes. Let cool completely.
Dip 1 end of each biscotti in chocolate, letting excess drip off. Arrange on waxed or parchment paper–lined baking sheet. Refrigerate until chocolate is set, about 20 minutes.
PER COOKIE: about 130 cal, 2 g pro, 5 g total fat (3 g sat. fat), 19 g carb (1 g dietary fibre, 12 g sugar), 17 mg chol, 64 mg sodium, 38 mg potassium. % RDI : 2% calcium, 4% iron, 3% vit A, 9% folate.