Cookies: White Choc. Cranberry Biscotti
Source of Recipe
favorite brand name recipes
List of Ingredients
2 cups flour
1-1/2 teaspoons CALUMET� Baking Powder
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 package (12 ounces) BAKER'S� White Chocolate Chunks, divided
1/2 cup dried cranberries
1/2 cup chopped pecans (optional) Recipe
HEAT oven to 325�F. Lightly grease and flour large cookie sheet. Mix flour, baking powder and salt in medium bowl; set aside.
BEAT butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; beat well. Gradually beat in flour mixture. Stir in 1-1/2 cups of the chocolate chunks, cranberries and pecans.
DIVIDE dough into 2 equal portions. On floured board, shape dough into 2 logs, each 14 inches long, 1-1/2 inches wide and 1 inch thick. Place 2 inches apart on prepared cookie sheet.
BAKE 25 to 28 minutes or until lightly browned. Cool on cookie sheet 15 minutes. On cutting board, cut each log with serrated knife into diagonal slices about 3/4 inch thick. Place slices, cut sides down, on cookie sheet 1/2 inch apart. Bake 10 minutes or until slightly dry. Remove to wire racks and cool completely.
MELT remaining chocolate chunks as directed on package. Drizzle over biscotti. Let stand until chocolate is firm.
�
Storage Know-How/ ��Store in tightly covered container up to 2 weeks.
|
|
member logon
