Cran­berry white choco­late bis­cott i

Canadian Living - Holiday Entertaining - - Front page -

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

2 eggs

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.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.