When I had Tess and was nursing for the first time, I can remember the intense, wolf-like hunger that took over. I ate massive amounts of whatever I wanted – it was like high school all over again. This lessened with Leo, and by Rosie it had pretty much normalized, except for first thing in the morning. I wanted cookies with my coffee, I pretty much needed cookies with my coffee. Biscotti was the answer.
Nothing’s so delicious to a sleep deprived, depleted new mom than a hot cuppa with something sweet and crunchy to dunk. Something to look forward to nearly as much as that first five hour stretch. These little gems have been on my site for ages but deserved a re-do because they’re just, so, good.
I know I’ve said this before, but I’m not a fan of white chocolate. For whatever reason when the chips are baked they become something more akin to sweet little pops of velvety sugar. I’m just putting this out there for my fellow white chocolate haters who will be turned off to this recipe by simply reading the title. Worry less about the white chocolate and focus on the almond – that’s a main flavor here. If you’re new to the biscotti game this is a great one to start with. The dough is like play-dough, super easy to work with. Lastly – they freeze very well (I always freeze half the batch, cooked), so make and enjoy now and again in a few weeks!
White Chocolate Cranberry Biscotti
2 1/2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 c. sugar
1/2 c. (1 stick) unsalted butter, softened
2 large eggs
1/2 tsp. almond extract
1 c. dried cranberries
1 c. white chocolate chips
1 egg white
1. Preheat oven to 350°F. Line heavy large baking sheet with parchment paper or silpat.
2. Combine flour, baking powder and salt in medium bowl; whisk to blend.
3. Using electric mixer, beat sugar, and butter at medium speed until light and fluffy, about three minutes.
4. Add eggs, 1 at a time, along with almond extract,
5. Add flour mixture and mix on the lowest speed until mostly mixed.
6. Add cranberries and white chocolate till JUST blended.
7. Dump dough onto lightly floured counter and divide into three equal chunks. Using floured hands, form three logs, lengthwise, on the baking sheet. Each log should be about 1 inch high, two inches wide, and 12-14 inches long.
8. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.
9. Bake logs until golden brown, about 30-35 minutes. Don’t turn off the oven.
10. Cool 15 minutes on sheet, then transfer to cutting board. Cut into 1/2 inch slices and return to baking sheet, cut side down.
11. Bake for an additional 15 minutes or until golden brown. Transfer biscotti to rack. Cool completely. Keep at room temp. in zip-lock bag or tupperware for at least a week.