Cranberry White Chocolate Biscotti
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.
ABOUT THE AUTHOR
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.