These Holiday Biscotti are a delightful treat with dried cranberries, toasted almonds, and white chocolate. Perfect for festive occasions!
Ingredients: 2 1/4 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon salt. 3/4 cup granulated sugar. 1/2 cup unsalted butter, softened. 2 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon almond extract. 1/2 cup dried cranberries. 1/2 cup chopped toasted almonds. 1/2 cup white chocolate chips.
Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, baking powder, and salt together in a medium-sized bowl using a whisk. Mix the butter and sugar in a large bowl until they are smooth and creamy. Put the eggs, almond extract, and vanilla extract in the bowl. Mix everything together by beating it. Slowly add the dry ingredients to the wet ones and mix them in until they are just combined. Chop up the toasted almonds and add them along with the white chocolate chips. Split the dough in half. Make a 10-inch log out of each half and place them on the baking sheet, leaving a few inches between them. Place the logs in the oven and bake for 25 to 30 minutes, or until they turn golden and feel a little firm. Take the logs out of the oven and leave them on the baking sheet for 15 minutes to cool down. Bring the oven's temperature down to 325F 165C. Cut the logs into 1/2-inch-thick slices across the diagonal with a knife that has serrations. Put the slices back in the oven with the cut side down. The biscotti should be baked for another 15 to 20 minutes, flipping them over halfway through, until they are golden and crisp. Let the biscotti cool all the way down on a wire rack after taking them out of the oven. After the biscotti has cooled, it can be kept for up to two weeks in a container that keeps air out.
Prep Time: 20 minutes
Cook Time: 50 minutes
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