2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1/2 teaspoon almond extract
1 1/2 cups dried cranberries (about 6 ounces)
1 egg white
6 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped, or white chocolate chips
Preheat oven to 350 degrees. Line a large heavy baking sheet with parchment paper, foil or a Silpat® baking sheet. Combine flour, baking powder, salt and sugar in a medium bowl. Sift or whisk to blend. Using an electric mixer, beat sugar, butter, 2 eggs and almond extract in a large bowl until well-blended. Mix in flour mixture. Stop the mixer and stir in the dried cranberries.
Divide the dough in half. On the baking sheet, with room for some spreading, shape each half into logs approximately 2 1/2 inches wide, 9 1/2 inches long and 1 inch high. Whisk the remaining egg white until foamy; brush the egg white on the top and sides of each log.
Bake the logs until golden brown, about 35 minutes, until they crack and a toothpick inserted in the middle comes out clean. The logs will spread a bit. Remove from oven, but keep the oven turned on. Cool logs on a rack for about 10 minutes. Using a serrated or electric knife, cut the logs on a diagonal into 1/2-inch-wide slices. Arrange the slices, cut side down, on the baking sheet. Bake 10 minutes; turn biscotti over. Bake about 5 minutes longer, or until they are dry.
Stir the white chocolate in a double boiler over simmering water until smooth. Using a fork, drizzle the chocolate over the biscotti. Let stand until chocolate sets, about 30 minutes. The biscotti can be stored in an airtight container for a week or frozen.
Makes about 28
From Bon Appetit magazine, posted on http://www.epicurious.com
For The Lancaster News