Friday, December 18, 2009
Dried Cranberry Pecan Biscotti
2 1/2 C Flour
1 t Baking Powder
1/2 t Salt
1 1/2 C Sugar
1/2 C Butter (1 Stick), room temperature
2 t Almond Extract
1 1/2 C Dried Cranberries (about 6 ounces)
1 1/2 C Pecans
Melted White Chocolate For Drizzling
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Combine flour, baking soda, & salt in a medium bowl, whisk to blend. Using an electric mixer, beat sugar, butter, eggs and almond extract in a large bowl until blended well. Mix in flour mixture, then cranberries and nuts. Using floured hands divide dough into two logs. Place logs on prepared baking sheet. Whisk an egg white until foamy and brush on top of each log.
Bake logs until golden brown, about 35 minutes. Cool on rack. Maintain oven temperature. Transfer logs to cutting board and cut on the diagonal with a serrated knife. Arrange slice, standing, on same baking sheet and bake for 10-15 minutes.
Melt white chocolate and drizzle cooled biscotti if desired.