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Cherry, Almond & White Chocolate Biscotti

Kraft Memeber Recipe
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Makes: 12-15 cookies Total Time: 1 hr
Category: Cookies Sub Category: Other

what you need
  • 2 2/3 cups all-purpose flour
  • 1 cup sugar
  • 2 tsp. baking powder
  • 1/8 tsp. salt
  • 4 large eggs
  • 1 Tbsp. vegetable oil
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  • 1/2 cup dried cherries
  • 1/3 cup white chocolate chips
  • 1/3 cup sliced or slivered almonds
  • White chocolate baking squares or chips
make it
Combine flour, sugar, baking powder and salt together in a bowl. Set aside. In a large bowl, whisk together the eggs, oil, and extracts. Add dry ingredients and mix together until combined. Add cherries, chocolate chips and almonds – either mix with a wooden spoon or very briefly with an electric mixer.

Turn the dough out onto a lightly-floured surface. Knead lightly a few times to be sure that berries, chocolate and almonds are well-distributed. (Dough will be sticky, so you may need to lightly re-flour your surface once or twice.) Shape the dough into a log about 12 inches long and flatten to 1-inch thickness. Place on a baking sheet and bake at 350 degrees F for 35 minutes.

Remove roll from baking sheet and let stand for 10 minutes. Transfer to a cutting board and cut roll diagonally into 1/2" slices. Place the slices cut-side down on a baking sheet. Reduce oven temperature to 325 degrees F, and bake for 10 minutes. Remove, turn each slice over, and bake for another 10 minutes. Let stand for 10 minutes before adding white chocolate.

To add white chocolate, simply melt your desired amount in a double boiler or microwave. If the chocolate is too thick, add about a teaspoon of water and whisk until the chocolate has thinned out a bit. Use a fork to drizzle it over the biscotti slices, or dip each slice in a bowl of the melted white chocolate.
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