Try this White Chocolate Cranberry Biscotti for Valentine's Day.
Recipe by Mimi Council.
White Chocolate Cranberry Biscotti
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
57 grams (1/4 cup) packed organic dark brown sugar
1/2 teaspoon organic almond extract
2 organic large eggs
255 grams (2 cups) organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
142 grams (scant 1 cup) organic white chocolate chunks
85 grams (2/3 cups) organic dried cranberries
2 tablespoons organic cane sugar, for topping
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and almond extract and mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
In a separate bowl, add the flour, baking soda, and sea salt and whisk together. Add to the butter mixture and mix on low until a stiff dough forms. Add in the white chocolate chunks and cranberries and mix on low until combined.
Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches. Sprinkle the 2 tablespoons of cane sugar on top.
Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.
Store in a cool dry place for up to 7 days.
Gluten Free – Replace the all purpose flour with 269 grams (scant 1 3/4 cups) organic gluten free flour blend.
High Altitude – Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 10 minutes. Cut as instructed and bake again for 15 minutes.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!