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Almond White Chocolate Cranberry Biscotti

I have a very good friend from high school that just got back from studying abroad in Italy about a month ago. She is always talking about how wonderful Italy is (not that I prompt her or anything…hehee. I live vicariously through her! :P), so I figured she might be missing some of the treats. I’ve made biscotti before, so I knew I could whip some up quickly. My sister gave me some dried cranberries a while back and I had some white chocolate chips so I knew exactly which recipe I was going to use.

I used a recipe from Smells Like Home, but with some changes. I realized after I’d already started that I didn’t have orange extract….how a citrus addict doesn’t own some orange extract is beyond me. I do own about 4 bottles of lemon extract though. I subsituted almond extract for the orange extract and it worked wonderfully. I’m definitely going to remake these using orange extract at some point. I’m sure that is even more delicious than with almond extract.

 

Almond White Chocolate Cranberry Biscotti
(adapted from Smells Like Home)

  • 3 1/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/3 teaspoon salt
  • 1 1/2 cups sugar
  • 10 tablespoons (1 1/4 sticks) unsalted butter, melted
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • just under 1 tablespoon pure orange extract  almond extract
  • 1 cup white chocolate chips
  • 1 cup dried cranberries
  1. Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract, orange extract in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in white chips and cranberries.
  2. Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart.
  3. Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
  4. Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices standing up on same baking sheet. Bake 12 minutes. Transfer to rack and cool.Can be prepared 1 week ahead. Store in airtight container at room temperature.

 

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