White Chocolate-Cranberry Biscotti
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making White Chocolate-Cranberry Biscotti at home. This hor d'oeuvre has 136 calories, 2g of protein, and 6g of fat per serving. This recipe serves 24 and costs 28 cents per serving. 56 people were glad they tried this recipe. A mixture of sugar, flour, calumet baking powder, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Kraft Recipes. From preparation to the plate, this recipe takes approximately 1 hour and 13 minutes. With a spoonacular score of 7%, this dish is very bad (but still fixable). Try Cranberry-White Chocolate Biscotti, White Chocolate-Cranberry Biscotti, and White Chocolate Cranberry Biscotti for similar recipes.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 58 minutes
Ingredients:
1 pkg. (4 oz.) BAKER'S White Chocolate, chopped
1/2 cup butter, softened
1-1/2 tsp. CALUMET Baking Powder
1/2 cup dried cranberries
2 eggs
2 cups flour
3/4 cup PLANTERS Chili Lime Peanuts, chopped
1 tsp. lime zest
1/4 tsp. salt
3/4 cup sugar
1 tsp. vanilla
Equipment:
oven
bowl
baking sheet
serrated knife
cutting board
Cooking instruction summary:
Heat oven to 325F. Combine flour, baking powder, lime zest and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in remaining ingredients. Divide dough in half. Use lightly floured hands to shape each half into 14x2-inch log; place on baking sheet sprayed with cooking spray. Bake 25 to 30 min. or until lightly browned. Transfer biscotti to cutting board; cool 10 min. Use serrated knife to diagonally cut each log into 12 slices; place upright on baking sheet. Bake 15 to 18 min. or until slightly dried. Remove to wire racks; cool completely.
Step by step:
1. Heat oven to 325F.
2. Combine flour, baking powder, lime zest and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in remaining ingredients.
3. Divide dough in half. Use lightly floured hands to shape each half into 14x2-inch log; place on baking sheet sprayed with cooking spray.
4. Bake 25 to 30 min. or until lightly browned.
5. Transfer biscotti to cutting board; cool 10 min. Use serrated knife to diagonally cut each log into 12 slices; place upright on baking sheet.
6. Bake 15 to 18 min. or until slightly dried.
7. Remove to wire racks; cool completely.
Nutrition Information:
covered percent of daily need
