#Nutlove White Chocolate Dipped Cranberry Almond Biscotti
Author: Susan Palmer (adapted slightly from joyofbaking.com)
If you like a crunchier biscotti slice these a little thiner and cook each for 15 minutes per side.
  • ¾ cup blanched slivered almonds
  • 2½ cups all-purpose flour
  • ¾ cup granulated white sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup fresh cranberries
  • 3 large eggs + 1 egg yolk
  • ¾ teaspoon almond extract
  • ½ cup white chocolate chips
  1. Pre-heat your oven to 350 degrees F and place your almonds on a small baking sheet. Toast the almonds for 7-9 minutes, or until lightly toasted and fragrant. Remove to cool and set aside.
  2. Reduce the oven temperature to 300 degrees F.
  3. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Toss the flour mixture with the fresh cranberries and toasted almonds.
  4. In a small bowl, whisk together the eggs and almond extract. Form a well in the dry ingredients and pour the wet into the center. With a spatula, combine well, making sure to incorporate all the dry ingredients.
  5. Pour onto a lightly floured surface and knead the dough for a minute or two, it will be a little shaggy and sticky at this point, but the extra flour on your surface will help bring everything together.
  6. Divide your dough into two and shape into 2 7 inch long logs by 3-4 inches wide. Transfer to a parchment or silpat lined baking sheet and bake for 35 minutes.
  7. Once done, remove from the oven and let cool for 10 minutes. Slice the logs into 1 inch pieces on the diagonal and lay flat back on the baking sheet.
  8. Return to the oven to bake for 10-15 minutes (depending on how crisp you like your biscotti). Remove, flip and bake for another 10-15 minutes.
  9. Transfer the finished biscotti to a cooling rack to cool completely.
  10. In a microwave safe dish, microwave the white chocolate chips in 15 second increments, stirring in between, until completely melted.
  11. Dip the ends of the biscotti into the melted white chocolate and return to the cooling rack to set.
  12. Biscotti will keep in an airtight container for up to a week.
Recipe by The Girl in the Little Red Kitchen at http://girlinthelittleredkitchen.com/2012/12/nutlove-white-chocolate-dipped-cranberry-almond-biscotti/