A delightful biscotti recipe featuring the tangy sweetness of cranberries, the nutty crunch of almonds, and a luxurious white chocolate drizzle.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Line a baking sheet with parchment paper.
Parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, whisk together the flour, baking powder, and salt.
Whisking dry ingredients ensures even distribution.
Using an electric mixer, beat the butter and sugar until creamy.
Creaming incorporates air for a lighter texture.
Add the eggs one at a time, mixing well after each addition.
Adding eggs gradually helps maintain the emulsion.
Gradually mix in the dry ingredients until just combined.
Avoid overmixing to prevent tough biscotti.
Fold in the cranberries and almonds.
Folding ensures even distribution without overmixing.
Divide the dough in half and shape each half into a log about 9 inches long and 2 inches wide.
Flour your hands to prevent sticking.
Place the logs on the prepared baking sheet and bake for 30-35 minutes until golden.
Logs will spread slightly during baking.
Let the logs cool completely, then slice diagonally into 1/2-inch thick slices using a serrated knife.
A serrated knife prevents crumbling.
Arrange the slices cut side down on the baking sheet and bake for 10 minutes. Flip and bake for another 5 minutes.
Double baking gives biscotti their signature crunch.
Melt the white chocolate in a double boiler until smooth.
Stir constantly to prevent burning.
Drizzle the melted chocolate over the biscotti using a fork.
Drizzling adds a decorative touch.
Let the chocolate set before serving.
Allowing the chocolate to set prevents smudging.
