Almond And Cranberry Bisocotti
Ingredients
- 2½ cups all purpose flour
- 1 tsp baking powder
- ¾ tsp kosher salt
- 1½ cups granulated sugar
- 8 tbs unsalted butter, at room temperature
- 2 large eggs
- ½ tsp almond extract
- 1½ cups sweetened dried cranberries
- 1 egg white
- 6 oz good quality white chocolate chips (I used Ghirardelli)
Instructions
- Preheat oven to 350 °F. Line a heavy baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt to combine. Combine sugar, butter, eggs and almond extract in the bowl of a stand mixer fitted with a whisk attachment and mix until well blended. Add the flour mixture and mix until fully incorporated. Sir in the cranberries.
- Using well floured hands, divide the dough (it will be sticky) into two equal parts. Shape each half into an 11x2-inch log. Transfer both logs to the prepared baking sheet leaving at least 4 inches between them.
- in a small bowl, whisk the egg white until foamy (about 30 seconds). Brush the tops and sides of logs with the egg white. Bake the logs for about 30-35 minutes until golden brown.
- Remove the baking sheet from the oven and place it on a cooling rack. Cool the logs for 30 minutes. Reduce the oven temperature to 300 °F.
- Transfer each log to a cutting board. Discard the parchment paper. Using a serrated knife cut each log on a diagonal into ½-inch slices. Place the slices, cut side down, on the baking sheet, return to oven and bake 10 minutes on each side. Remove from oven and cool completely. The biscotti can be frozen at this point for several weeks.
- Line a baking sheet or work surface with parchment paper. Melt the chocolate in a microwave bowl using one minute intervals. Stir after each interval until fully melted. Dip the bottom half of each biscotti in chocolate and lay them, cut side down on the parchment paper until fully set. Store biscotti in an air tight container at room temperature for up to a week. * See note.
Notes
*If the biscotti was previously frozen, allow it to thaw fully at room temperature before proceeding to this step.