Cran­berry White Choco­late Bis­cotti

The Woolwich Observer - - LIVING HERE -

1/2 cup soft­ened but­ter 1 cup sugar 2 eggs room tem­per­a­ture 1 tsp. vanilla 2 tsp. bak­ing pow­der 2-1/2 cups flour 1/2 cup dried cran­ber­ries 1/2 cup shelled roasted pis­ta­chios 1/4 cup white choco­late 1 tsp. corn syrup

Cream to­gether but­ter and sugar on medium speed un­til pale yel­low. Best to put in eggs one at a time. Scrape down the sides and bot­tom and be sure there are no lumps.

In an­other bowl, com­bine dry in­gre­di­ents. Stir to­gether. Pour into creamed but­ter mix and com­bine. Add the cran­ber­ries and pis­ta­chios – try not to over mix.

Di­vide dough into two logs. Place on a parch- ment-lined bak­ing sheet and bake for ap­prox­i­mately 40 min­utes, un­til the tooth­pick comes out clean. Cool slightly and slice into 1-inch slices.

Place back on the tray and bake at 325 F un­til dried and slightly golden. Al­low to cool.

Melt white choco­late and corn syrup gen­tly in mi­crowave for 30 sec­onds and stir then an­other 15 sec­onds or un­til melted. Driz­zle over the bis­cotti. Al­low to firm up.

Store in air­tight con­tainer lay­ered with parch­ment pa­per, un­til ready to serve.



Never Enough Thyme Cater­ing Inc. was cre­ated with one thought in mind ... to cre­ate more thyme! En­joy our food shop, spe­cialty cakes and cater­ing. 83A Arthur St. S., Elmira. Like us on Face­book and fol­low us on Twit­ter.

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