Ingredientes para White Chocolate Cranberry Biscotti
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Como fazer White Chocolate Cranberry Biscotti
- Preheat oven to 325°F (160°C). Whisk together 3 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a small bowl.
- In a large bowl, cream together 1 cup softened butter and 1 1/2 cups sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing well after each addition.
- Stir in 1 cup dried cranberries and 1 cup white chocolate chips.
- Divide the dough in half.
- On a lightly floured surface, shape each half into a 14x2-inch log.
- Place the logs on a greased baking sheet.
- Bake for 30 minutes, or until lightly browned.
- Remove from oven and baking sheet. Let cool for 5 minutes.
- Using a serrated knife, carefully cut each log diagonally into 12 slices.
- Stand the biscotti upright on a baking sheet, 1/2 inch apart.
- Bake for an additional 15-18 minutes, or until slightly dried and crisp.
- Remove from oven and let cool completely on a wire rack.
- (Optional) Dip the cooled biscotti in melted semi-sweet chocolate. Let stand until set.
- (Optional) Dust with powdered sugar or drizzle with a glaze made from 1 cup powdered sugar and 2 tablespoons orange juice. Let set.
- Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
44g
Fat
20g
Carbs
6g
