White Chocolate-Cranberry Biscotti

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prep time

20 min

total time

1 hr 10 min

Makes 2 dozen cookies or 24 servings, 1 cookie each.

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.