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WHITE CHOCOLATE CRANBERRY BISCOTTI -- (Makes about 2 dozen)
 

Think biscotti’s too complicated?  Not this recipe.  This is so easy, everyone can enjoy this Italian favorite. 

2 cups flour
1 ½ teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick) butter, softened
¾ cup sugar
2 eggs
1 teaspoon vanilla
1 ½ cups Cranberry Almond Crunch cereal
3 squares of Baker’s premium white baking chocolate, chopped
4 squares of Baker’s semi-sweet baking chocolate, melted 

  1. Preheat oven to 325 degrees.
  2. Mix flour, baking powder, and salt in a small bowl
  3. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.  Blend in eggs and vanilla.
  4. Gradually add flour mixture, beating well after each addition.
  5. Stir in cereal and white chocolate,
  6. Divide dough in half.  Shape each half into a 14” x 2” log with lightly floured hands
  7. Place on greased baking sheet.
  8. Bake for 30 minutes or until lightly browned.  Remove from baking sheet.  Place on cutting board; cool for 5 minutes.  Using a serrated knife, diagonally cut each log into 12 slices.  Place upright on baking sheet, ½ inch apart.  Bake an additional 15-18 minutes or until slightly dried.  Remove from baking sheet and cool on wire racks.
  9. Dip or drizzle with melted chocolate.  Let stand until set.  Store in tightly covered contained at room temperature.
  10. For a different look or taste, instead of dipping chocolate, sprinkle cooled biscotti with powered sugar.  Or drizzle with combined 1 cup powered sugar and 2 tablespoons of orange juice.  Let stand until set.