Dried Cranberry & White Chocolate Chip Biscotti Recipe
A vegetarian Continental recipe with all purpose flour (maida), baking powder, butter (unsalted) - at room temperature. Ready in 1h 20m, serves 4.
Curated byLucas Dubois🇫🇷
- 1
Start making this Dried cranberry and white chocolate chip biscotti by preheating the convection oven to 180 degree Celsius
white chocolate - chopped(1/4 cup) - 2
Meanwhile, line a cookie sheet with parchment paper or grease well
- 3
Sift or whisk together the flour, baking powder, and salt
all purpose flour (maida)(1 cup)baking powder(3/4 teaspoon) - 4
Keep aside
- 5
With an electric mixer or hand whisk, beat together the butter and sugar until light and fluffy
butter (unsalted) - at room temperature(1/4 cup)caster sugar(1/4 cup) - 6
Add the vanilla and beat until mixed well
vanilla extract(1 teaspoon) - 7
Add the egg and beat until incorporated
- 8
Add the flour mixture and beat until soft dough forms
all purpose flour (maida)(1 cup) - 9
Fold in the dried cranberries and chocolate chips at this stage
cranberries(1/4 cup)white chocolate - chopped(1/4 cup) - 10
Shape into a log of a centimeter and more in thickness, approximately 20 x 4 cms in size
- 11
Bake in the preheated oven for 20-25 minutes until firm to touch
- 12
Remove from oven and when cool enough to handle, slice using a serrated knife into slices of about 1
- 13
5 cm thickness
- 14
Place cut side up on your lined baking sheet and bake again at the same temperature for about 18-20 minutes
baking powder(3/4 teaspoon)butter (unsalted) - at room temperature(1/4 cup) - 15
They will be hardened by now
- 16
Cool completely on sheet and store Dried Cranberry & White Chocolate Chip Biscotti Recipe immediately in an airtight container until required
white chocolate - chopped(1/4 cup)
Nutrition Facts
Per serving
Rate this recipe
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Dried Cranberry & White Chocolate Chip Biscotti Recipe
A vegetarian Continental recipe with all purpose flour (maida), baking powder, butter (unsalted) - at room temperature. Ready in 1h 20m, serves 4.
Curated byLucas Dubois🇫🇷
Directions
16 steps- 1
Start making this Dried cranberry and white chocolate chip biscotti by preheating the convection oven to 180 degree Celsius
white chocolate - chopped(1/4 cup) - 2
Meanwhile, line a cookie sheet with parchment paper or grease well
- 3
Sift or whisk together the flour, baking powder, and salt
all purpose flour (maida)(1 cup)baking powder(3/4 teaspoon) - 4
Keep aside
- 5
With an electric mixer or hand whisk, beat together the butter and sugar until light and fluffy
butter (unsalted) - at room temperature(1/4 cup)caster sugar(1/4 cup) - 6
Add the vanilla and beat until mixed well
vanilla extract(1 teaspoon) - 7
Add the egg and beat until incorporated
- 8
Add the flour mixture and beat until soft dough forms
all purpose flour (maida)(1 cup) - 9
Fold in the dried cranberries and chocolate chips at this stage
cranberries(1/4 cup)white chocolate - chopped(1/4 cup) - 10
Shape into a log of a centimeter and more in thickness, approximately 20 x 4 cms in size
- 11
Bake in the preheated oven for 20-25 minutes until firm to touch
- 12
Remove from oven and when cool enough to handle, slice using a serrated knife into slices of about 1
- 13
5 cm thickness
- 14
Place cut side up on your lined baking sheet and bake again at the same temperature for about 18-20 minutes
baking powder(3/4 teaspoon)butter (unsalted) - at room temperature(1/4 cup) - 15
They will be hardened by now
- 16
Cool completely on sheet and store Dried Cranberry & White Chocolate Chip Biscotti Recipe immediately in an airtight container until required
white chocolate - chopped(1/4 cup)
About this recipe
A vegetarian Continental recipe with all purpose flour (maida), baking powder, butter (unsalted) - at room temperature. Ready in 1h 20m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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