Cranberry Biscotti

By bobcat

Ingredients

• 1 box Cranberry or Cranberry/Orange Quick Bread & Muffin Mix
• 1/2 cup margarine, melted
• 2 eggs, slightly beaten
• 1/2 cup white chocolate chips
• 2-5 tbs flour
• 1/2 cup white chocolate chips, melted

Details

Servings 24

Preparation

Step 1

Preheat oven to 350 degreesl Spray large cookie sheet with nonstick cooking spray.

In large bowl, combine quick bread mix, margarine and eggs; stir 50 to 75 strokes with spoon until mix is moistened. (Dough will be sticky) Stir in 1/2 cup white chocolate chips.

Sprinkle work surface with flour and turn dough onto floured surface. Roll dough into ball adding flour as necessary to prevent sticking. Divide dough in half and form into 3 x 9 inch rolls. Place on greased cookie sheet about 4 inches apart. Flatten tops of each roll slightly.

Bake for 23-30 minutes or until light golden brown. Remove from oven. Cool 15 minutes.

On cutting board, cut each loaf into 3/4 inch slices. Place slices upright and 1 inch apart on same cookie sheet.

Return to oven and bake an additional 12-18 minutes or until golden brown. Remove from oven. Cool 10 minutes.

Melt remaining 1/2 cup white chocolate chips and drizzle over biscottis. Serve warm or cold.

High altitude (above 3500 feet) will need to add 2 tbs flour to dry quick bread mix.