Biscotti: Cranberry, Orange and White Chocolate *

I have made biscotti several times piecing together ingredients from different recipes until I finally perfected it.  I love the orange, cranberry and white chocolate together.  With a cup of coffee or tea in the morning...you will be craving these time and time again.  

Ingredients

• 2 cups all-purpose flour (GF: use Bob's Red Mill 1:1 flour)
• 1 1/2 teaspoons baking powder
• 1 cup sugar or Xylitol (if want sugar free)
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 teaspoons of grated orange zest (or more if you like orange)
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 1 tsp almond extract (or vanilla or lemon)
• 3/4 cup almonds, coarsely chopped 
• 2/3 cup dried cranberries (or cherries)
• 1 egg white 
• 2 tablespoons turbinado sugar
• 12 ounces good-quality white chocolate, chopped (or dark chocolate)

Instructions

Preheat the oven to 300 degrees F.

In a mixing bowl, combine the butter and sugar and beat together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl periodically. Beat in the eggs 1 at a time. Add the almond extract and orange zest.

In a separate bowl, mix in the flour, baking powder, salt with a fork to make sure it's well combined.

Add the dry ingredients to the wet mixture a little a time and make sure to scrape the bowl periodically.  Once the dry ingredients are incorporated, fold in the almonds and dried cranberries.

Divide the dough in half and roll the dough into 2 logs. The dough will be sticky.  Best way to shape it is to use the parchment paper wrapped around the log and shape it.  It works perfectly without any sticking or adding anymore flour for dusting.  Shape the logs to the length of a sheet pan. 

Beat the egg white with a splash of water.

Brush the logs with the egg white and sprinkle with the turbinado sugar. Transfer to a sheet pan and place at least 3 inches apart. Bake in the oven for 30 minutes.

Remove from the oven let cool for 10 minutes.

Remove logs to a cutting board and slice on the bias about 3/4 inch thick. They will crumble a bit so use a serrated knife. Lay the biscotti back on the sheet pan (flat side up) and return to the oven for another 10 minutes. This will harden the biscotti. Cool completely on a rack.

White Chocolate Ganache:

• 1 cup white chocolate or semi-sweet or dark chocolate chips or chopped block chocolate

Bring a saucepan with 1-inch of water in it to a boil. Put the chocolate in a large metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Stir the chocolate until it is almost completely melted. 

Remove it from the saucepan and continue stir until the chocolate is completely melted. This entire process should take no more than 5 to 10 minutes.

OR

Place chocolate into a glass dish and microwave in 15 second increments, stirring after each 15 seconds until it's melted completely.  Be CAREFUL not to burn it - make sure it's only every 15 seconds.

Line a cookie sheet with parchment or wax paper. Drizzle the chocolate over each piece as shown in picture with a butter knife.  Set each piece on the lined cookie sheet to allow the chocolate to harden. Store in a cool place in air-tight containers. 

Source:  Me adapted from many other recipes and perfected it!