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White Chocolate Cranberry Biscotti


Serving Size : 30

1/2 cup butter, softened
1 cup sugar
4 eggs
1 teaspoon vanilla extract
3 cups flour
1 tablespoon baking powder
3/4 cup dried cranberries
3/4 cup vanilla chips

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture. Stir in cranberries and vanilla chips. Divide dough into 3 portions. On ungreased baking sheets, shape each portion into a 10x2" rectangle. Bake at 350 degrees for 20-25 min. or until lightly browned. Cool for 5 min. Transfer to a cutting board; cut diagonally with a serrated knife into 1" slices. Place cut side down on ungreased baking sheets. Bake for 15-20 min. or until golden brown. Remove to wire racks to cool. Store in airtight container.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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