Desserts

Cranberry-Orange Biscotti

Cranberry-Orange Biscotti

Ingredients

1/2 cup sugar
1/2 cup firmly packed dark brown sugar
1/4 cup butter, softened
3 teaspoons grated orange peel, separated
3 eggs
3 cups all-purpose flour
3 teaspoons baking powder
3/4 cup sweetened dried cranberries, chopped
1/4 cup chopped almonds
8 ounces white chocolate baking bar, chopped
1 cup dark chocolate chunks

Instructions

Preheat oven to 350F degrees. Spray large baking sheet with non-stick spray.

In large bowl, beat sugar, brown sugar and butter with mixer on medium speed until well blended. Add 2 teaspoons orange peel and eggs, beating well. Stir in flour and baking powder; mix well. Stir in cranberries and almonds.

Shape dough into 3 rolls, each about 7 inches long. Place rolls at least 3 inches apart on baking sheet. Flatten to form 3/4-inch thick rectangle. Bake 20 to 25 minutes or until light golden brown. Place on cooling racks for at least 8 minutes.

Wipe baking sheet clean. With a serrated knife, cut each rectangle into 1/2-inch slices. Place on baking sheet, cut side up. Bake 6 to 8 minutes or until top surface is slightly dry. Turn over and bake for another 6 to 8 minutes longer. Remove from baking sheets and cool completely on racks.

Melt white chocolate in heavy saucepan over low heat, stirring until smooth. Remove from heat. Dip 1 long side of each of 24 biscottis into chocolate. Place on waxed paper until chocolate is set. In another saucepan, melt dark chocolate over low heat, stirring until smooth. Remove from heat. Dip 1 long side of remaining 24 biscottis into chocolate. Place on waxed paper. Sprinkle chocolate coatings with orange peel (remaining 1 teaspoon). Let stand until chocolate is set. Store in airtight container for up to one week.

http://bakedchicago.com/cranberry-orange-biscotti/

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