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White Chocolate Cranberry Biscotti
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White Chocolate Cranberry Biscotti

55 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cups flour
1-1/2 tsp CALUMET Baking Powder
1/4 tsp salt
1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
1-1/2 cups POST SELECTS CRANBERRY ALMOND CRUNCH Cereal
3 squares BAKER'S Premium White Baking Chocolate, chopped
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted
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Let's Make It
1
MIX flour, baking powder and salt in small bowl. 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.
2
3
DIVIDE dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet.
4
BAKE at 325°F for 30 minutes or until lightly browned. Remove from baking sheet. Place on cutting board; cool 5 minutes. Using a serrated knife, diagonally cut each log into 12 equal slices; place upright on the baking sheet, 1/2 inch apart. Bake an additional 15 to 18 minutes or until slightly dried. Remove from baking sheet. Cool on wire rack. Store in tightly covered container at room temperature. Dip in or drizzle with melted semi-sweet baking chocolate. Let stand until set.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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