Ingredients
- 2 cups all-purpose flour
- 2/3 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries rough chopped
- 1 + 1/2 cups white chocolate chips
- 1 tablespoon shortening
Instructions
- 1. In a large mixing bowl whisk together flour, sugar, baking powder and baking soda together. Add eggs one at a time and beat with an electric mixer on low speed until mixed well. Beat in vanilla extract then cranberries and 1/2 cup of the chips.
- 2. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper. Divide dough in half and form each one into a log about 2 inches in diameter and 15 inches long. Bake until puffed and golden brown around the edges about 30 minutes. Remove from oven and let cool on wire racks.
- 3. While still warm but cool enough to handle carefully remove the logs to a cutting board. Slice the biscotti on the diagonal about 1/4 inch thick and place back on the cookie sheet standing upright on their bottoms, not flat. Bake again 8-20 minutes depending on how crunchy you want them.
- 4. Cool cookies on wire racks. When cool melt remaining cup of chocolate and shortening together, whisking well. Dip ends of each cookie allowing excess to drip off. Place on parchment paper and allow the chocolate to set. Store in airtight container up to 1 month.
Nutrition
Serving: 1grams