How to Make Cranberry White Chocolate Biscotti

Instructions

• 1

  Place the softened unsalted butter and sugar in a big mixing bowl. Use a spoon to mix these two ingredients until the sugar dissolves entirely and forms a feathery paste.
• 2

  Crack three large eggs into the bowl and beat the mixture, using a whisk.
• 3

  Beat in vanilla extract and merge it well with the mixture.
• 4

  In another mixing bowl, combine the all-purpose flour, baking powder, baking soda and salt until it forms a rich batter.
• 5

  Drizzle the batter over the cream mixture in the large mixing bowl and beat vigorously.
• 6

  Stir in the finely chopped white baking chocolate, dried cranberries, macadamia nuts and grated lemon peel.
• 7

  Carry on blending until all ingredients mix well and forms a batter- neither too watery nor too hard.
• 8

  Knead the batter for 5 minutes, using your hands. Leave it for 2 to 3 minutes to settle down.
• 9

  In the mean time, grease the baking sheets and set aside. Now preheat your oven at 350 °F.
• 10

  Sprinkle some flour over your work surface and place the batter on it. Divide the batter in half and transfer them into two greased baking sheets.
• 11

  Use your hands to give each batter portion a rectangular shape and place the baking trays in the pre-heat oven.
• 12

  Bake them for 25 to 30 minutes or until golden brown from all sides.
• 13

  Take away the baking trays from over and shift into the cooling rack for 5 to 8 minutes.
• 14

  Carefully remove from baking trays and place on a cutting board.
• 15

  Now use a sharp serrated knife to cut them into ¾-inch slices.
• 16

  Arrange the slices back on the greased baking sheets, with the cut side down.
• 17

  Place in the pre-heat oven again and bake for another 10 to 15 minutes or until crispy.
• 18

  Remove the cookies from oven and place in the wire rack to cool thoroughly.
• 19

  Cranberry White Chocolate Biscotti are ready; store in an airtight jar or serve warm. Enjoy.