Cranberry and White Chocolate Biscotti

• Vegetarian

• Produce

  • 1/2 cups Cranberries, dried
  • 1 tsp Orange, zest

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 3/4 cups Sugar
  • 1 tsp Vegetable shortening
  • 1 1/2 cup White chocolate chips

• Dairy

  • 1/2 cup Butter, unsalted

Found on smartlittlecookie.net

Description

Ingredients

• 2 cups of all purpose flour
• 1 teaspoon baking powder
• ½ cup (1 stick) unsalted butter
• ¾ cups of sugar
• 1 teaspoons orange zest
• 2 eggs
• ½ cups dried cranberries
• 1 and ½ cup white chocolate chips
• 1 teaspoon vegetable shortening

Directions

• Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
• In a small bowl, combine flour and baking powder.
• In a mixing bowl, mix butter, sugar and orange zest until light and creamy.
• Add eggs one at a time. Once the eggs are fully combined, stir in the flour.
• Mix in the dried cranberries and ½ cup of white chocolate chips.
• Separate the dough in half, place on the baking sheet side by side forming it into two logs measuring about 2½ X 8 inches.
• Bake for 30 minutes or until slightly golden. Take out and let cool for about 20 minutes.
• With a serrated knife, cut width wise into ½-inch thick slices. Place the slices back into the baking sheet with the cut side down. Bake for an additional 15 minutes.
• Place the biscotti on a rack for cooling. For the drizzle
• Melt 1 cup of white chocolate chips in the microwave for 30 seconds. Mix in vegetable shortening and combine well.
• Using a fork, drizzle the biscotti generously with white chocolate sauce.
• Place in the refrigerator until the chocolate becomes firm.