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White Chocolate-Cranberry Biscotti

White Chocolate-Cranberry Biscotti recipe
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photo by:
kraft
recipe by: kraft

What You Need

1/2 cup butter, softened
1-1/2 cups sugar
3 eggs
3 squares Baker's White Chocolate, melted, cooled
2- 3/4 cups flour
2-1/2 tsp. Magic Baking Powder
1 tsp. salt
1/4 cup orange juice
1 tsp. almond extract
1/2 cup coarsely chopped, toasted whole almonds
1/2 cup coarsely chopped dried cranberries

Make It

PREHEAT oven to 350°F. Beat butter and sugar until light and fluffy. Blend in eggs and chocolate. Add combined flour, baking powder and salt; mix well. Add orange juice and almond extract; beat until well blended. Stir in almonds and cranberries. (Dough will be sticky.)

DIVIDE dough in half; shape each half into 9x2-inch log on separate greased and lightly floured baking sheet.

BAKE 30 minutes or until golden brown. Remove from oven; cool 10 minutes. Cut each log into 12 (3/4-inch-wide) slices. Place, cut sides down, on baking sheets. Bake an additional 20 minutes, turning over after 10 minutes. Remove to wire racks; cool completely.

kraft kitchens tips

Special Extra
Drizzle cooled cookies with additional melted Baker's White Chocolate, or with melted Baker's Semi- Sweet Chocolate. Let stand until chocolate is firm.
Storage Know-How
Store in an airtight container for up to 2 weeks. Or, freeze up to 3 months.

nutritional information

K:39889v4ec:86516

most recent review

"I really enjoyed the flavor of the biscotti, but I found that the bottoms of the logs browne... read more
reviewed by: craigmac01
on: 1/19/2012
 craigmac01

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