An easy biscotti recipe, crispy Italian cookies with the addition of dried fruit and zest. Dipped in white chocolate, these are a wonderful treat!
Preheat the oven to 350 degrees F and prepare baking sheets with parchment paper.
In a large bowl, sift together flour and baking powder and set aside.
Beat together the sugar, butter, zest and salt. Mix in the eggs, 1 at a time.
Add the flour mixture and mix just until blended, then stir in the cranberries.
Form the dough into a 12-inch long, 3-inch wide log on the baking sheet. Bake for 40 min. Remove and let cool completely.
Using a serrated knife, cut the log on a diagonal into slices. Arrange the biscotti, cut side down, on the lined baking sheets.
Bake the biscotti again, for 15 minutes, until they are golden brown. Transfer the biscotti to a wire rack and cool completely.
Melt the white chocolate, dip the bottom of the biscotti and let cool and set.
1 tsp of vanilla or almond extract will boost the flavor, if you wish!
Use raisins, dried blueberries, apricots – any kind of dried fruit works well!
Use lemon zest in place of the orange zest for a different flavor.