Biscotti Recipe

By kjs1010

Ingredients

• 2 cups flour
• 1 1/2 tsp baking powder
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tsp grated lemon zest
• 1/4 tsp salt
• 2 large eggs
• 3/4 cup hazelnuts, coarsely chopped
• 2/3 cup dried cranberries
• 12 oz good quality white chocolate, chopped

Preparation

Step 1

Pre heat oven to 350 degrees.

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a meduum bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the hazelnuts and cranberries. Form the dough into a 13 inch long, 3 inche wide log. Place log on the prepared baking sheet. Bake until light golden brown, about 40 minutes. Cool for 30 minutes.

Place log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2-3/4 inch thick slices. Arrange the biscoti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Plae the biscotti on the baking sheet for the chocolate to set. Refrigerate until the chocolate is firm, aboout 35 minutes.