White Chocolate and Cranberry Biscotti

• Vegetarian

• Produce

  • 2/3 cup Cranberries, dried
  • 2 tsp Meyer lemon, zest

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups Ap flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 12 oz White chocolate chips

• Dairy

  • 1/2 cup Butter, unsalted

Found on whatsgabycooking.com

Ingredients

• 2 cups AP flour
• 1 1/2 tsp baking powder
• 3/4 cup sugar
• 1/2 cup unsalted butter, room temp
• 2 tsp grated meyer lemon zest
• 1/2 tsp salt
• 2 large eggs
• 2/3 cup dried cranberries
• 12 ounces white chocolate chips, divided in half

Directions

• Preheat the oven to 350 degrees F.
• Line a heavy baking sheet with parchment paper. Sift together flour and baking powder and set aside. In a mixer, beat the sugar, butter, lemon zest and salt. Beat in the eggs, 1 at a time. Add the flour mixture and beat just until blended. Stir in the cranberries and 1/2 of the white chocolate chips.
• Form the dough into a 12-inch long, 3-inch wide log on the parchment lined baking sheet. Bake for 40 minutes. Remove and let cool completely.
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 3/4-inch-thick slices. Arrange the biscotti on the baking sheet. Bake the biscotti again, for 15 minutes, until they are golden brown. Transfer the biscotti to a rack and cool completely.
• Melt the remaining white chocolate chips in a double boiler. Dip the bottom of the biscotti in the white chocolate and let chocolate cool and set.