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Cranberry Almond and White Chocolate Biscotti
Special thanks to Yakuta Rasheed

Ingredients

2 cups all purpose flour (unbleached)
1 cup of Stoneridge Orchards whole dried cranberries
1 cup of chopped almonds
1 cup of white chocolate (grated or finely chopped) - I like to use a bar
1/4 tsp of salt
1/4 cup of canola oil
2 eggs
1 cup of sugar
1/2 tsp of baking powder
1.5 tsp of vanilla extract
1 tsp of almond extract

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Copyright 2004 Stoneridge Orchards, All Rights Reserved | visit www.stoneridgeorchards.com for more recipes

Preparation

1. Beat the oil and sugar together.
2. Add the eggs and extracts.
3. Add the salt, baking powder and flour. Mix until the mixture is nicely incorporated.
4. Add the cranberries, nuts and chocolate.
5. Grease your hands and divide the mixture into two halves (the mixture will be sticky). Take each half and place it on a parchment lined baking sheet and make long logs (about 2 -3 inches in thickness). Pat the logs and then bake them in the oven.
6. Preheat oven to 350 degrees. Bake for 20 minutes or until the logs turn lightly golden brown. Let the logs come to room temperature.
7. Cut them into slices with a sharp knife. Place the slices again on the sheet pan and bake them again in the oven at 200 degrees for another 30 minutes until nice and crunchy.
8. Cool and store in an airtight container. It will last for weeks or months at a time.

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Copyright 2004 Stoneridge Orchards, All Rights Reserved | visit www.stoneridgeorchards.com for more recipes