White Chocolate-Cranberry Biscotti

Makes 2 dozen

2 cups flour
1 1/2 tsp. Baking Powder
1/4 tsp. salt
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp. Vanilla
1 1/2 cups Cranberry Almond Crunch Cereal
3 squares White Baking Chocolate, chopped
4 squares Semi-Sweet Baking Chocolate, melted


Preheat oven to 325 degrees F. Mix flour, baking powder and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate. Divide dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet.

Bake 25 to 30 min. or until lightly browned. Remove from baking sheet. Place on cutting board; cool 10 min. Using a serrated knife, diagonally cut each log into 16 (1-inch-thick) slices; Place slices, cut sides up, on same baking sheet. Arrange them cut-side down in one layer on the baking sheet, with slices touching each other. Bake 10 minutes, turn & bake 10 more minutes. Cool completely on wire rack.

Dip biscotti in melted chocolate. (Or drizzle chocolate over biscotti.) Let stand until set. Store in tightly covered container at room temperature.

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