white chocolate cranberry biscotti

Okay, I have to say I have always sort of had this problem with biscotti.  I don't like dry cookies; why should I have to dip this biscuit into my tea (coffee)?

After playing around with various ratios, I have finally come up with something I can eat all the time, liquid dipping assistant or not.

Have you heard of the food processor for pie crusts and cutting in butter?  It will be your new best friend.

Gather 2 3/4 cups flour, 1/2 cup of sugar, 3 teaspoons baking powder, and a teaspoon of salt - toss that in your food processor with one cup of cold butter.  You can also cut your butter in with a fork or pastry blender.

Mix one egg with one cup of heavy whipping cream in a separate bowl, and then add to your food processor, while turned on.  Continue until everything is just combined, then stop.

Pull out the mixture and add 1 cup of dried cranberries and 1/2 cup white chocolate chips- fold in by gently kneading a couple of times.

Shape mixture into flattened loaf, and cut into 1/2 inch slices.

Place slices on greased cookie sheet, leaving two inches of space between each one.

Place in preheated 350 degree oven for 18-22 minutes - don't over bake them, or they will end up dry and crunchy.

The end result is such a buttery, nice combination of flavors that I don't have any left.  And I didn't have to dip any of them.

White Chocolate Cranberry Biscotti

2 3/4 cups all purpose flour

1/2 cup sugar

3 teaspoons baking powder

1 teaspoon salt

1 cup unsalted butter, chunked

1 egg

1 cup heavy whipping cream

1 cup dried cranberries

1/2 cup white chocolate chips

Combine flour, sugar, baking powder, and salt.  Cut in butter using food processor or pastry blender.  Combine egg and whipping cream in a separate bowl, and then add to dry mixture, mixing until just combined.  Do not over mix!

Place mixture onto cutting board, place cranberries and white chocolate chips in the middle and knead just slightly to combine.  Shape into flattened loaf and slice into half inch pieces. 

Place onto greased cookie sheet, leaving plenty of space between slices.  

Bake at 350 degrees for 18-22 minutes.  Don't over bake!