The original version of this recipe was handed down from my great-aunt. Through the years, my mother and I have tried different flavor combinations, but this version has become a favorite. —Brenda Keith, Talent, Oregon
White Chocolate-Cranberry Biscotti
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 cup dried cranberries
- 3/4 cup vanilla or white chips
Directions
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in cranberries and vanilla chips. Divide dough into 3 portions.
- On ungreased baking sheets, shape each portion into a 10x2-in. rectangle. Bake until lightly browned, 20-25 minutes. Cool for 5 minutes.
- Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake until golden brown, 15-20 minutes. Remove to wire racks to cool completely. Store in an airtight container.
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