Ingredients for White Chocolate Cranberry Biscotti
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Cranberry Almond Crunch Cereal
- White Chocolate Chips
- Semi Sweet Chocolate Chips
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How to Make White Chocolate Cranberry Biscotti
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups of your favorite cereal (e.g., Rice Krispies), 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 onto the prepared baking sheet.
- Bake for 25-30 minutes, or until the logs are lightly golden brown.
- Remove from oven and let cool on the baking sheet for 10 minutes.
- Using a serrated knife, slice each log diagonally into 12 biscotti.
- Place the biscotti upright, 1/2 inch apart, back onto the baking sheet.
- Bake for an additional 15-18 minutes, or until the biscotti are dry and crisp.
- Remove from oven and let cool completely on a wire rack.
- Melt 1 cup semi-sweet chocolate chips. Dip the bottom of each biscotti into the melted chocolate and let set completely before storing.
- Store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
526g
Fat
245g
Carbs
77g
