It's cookie swap recipe day!  I'm so happy to be a part of this year's The Great Food Bloggers Cookie Swap.  Not only do bloggers get to come together to share cookies, but to raise money for Cookies For Kid's Cancer as well.  For my cookie recipe, I decided to make White Chocolate and Cranberry Biscotti.



I love biscotti.  I love dunking those crunchy cookie delights in a yummy cup of coffee. When I was trying to figure out which cookies to send to my cookie swap matches, I came across this white chocolate and cranberry biscotti recipe in my copy of The Cookie Bible and thought they would be perfect.


So, we had a deadline for shipping our cookies.  If you didn't already know, I just had a baby who decided to show up 3 weeks early.  Going into labor kinda threw off my plans for the entire week (it was the best schedule disruption ever!)  Anyway, I got home from the hospital the day before the shipping deadline.  Thank goodness for grandmas and good husbands.  I was able to enjoy bringing my new baby home, and still bake white chocolate and cranberry biscotti 🙂  The house smelled wonderful and was full of love.


By the way, the cookies I received in the cookie swap were super delicious.  I can't wait to check out all of the amazing recipes from the other participants.  If you want to be a part of the Cookie Swap next year, sign up for updates here.
 
White Chocolate and Cranberry Biscotti (adapted from The Cookie Bible)

2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 package (12 ounces) white chocolate chips
1/2 cup sweetened dried cranberries

1. Line a large cookie sheet with parchment paper.
2. Mix flour, baking powder, and salt in a medium bowl, set aside.
3. Beat butter and sugar in a large bowl until light and fluffy.  Add eggs and vanilla; beat well.
4. Gradually add flour mixture, mixing until well blended after each addition.
5. Stir in 1 1/2 cups of the white chocolate chips and cranberries.
6. Divide the dough in half.  On parchment paper shape each half into 14 x 1 1/2 in logs and place 2 in. apart.
7. Bake at 325 degrees for 28 minutes or until lightly browned.  Cool on cookie sheet for 15 minutes.
8. Use a serrated knife to slice 3/4 in. thick diagonal pieces.  Place cut sides down on cookie sheet  and bake additional 10 minutes.
8. Remove to wire racks and cool completely.
9. Melt remaining 1/2 cup white chocolate and drizzle over biscotti. Let stand until chocolate is firm.


5 comments on “White Chocolate and Cranberry Biscotti”

  1. This looks absolutely divine! With half the family Italian, Biscotti were always on hand for coffee. Might I add that you are now my hero? Give birth and then go home to bake cookies = rock star. 🙂

  2. Dear Jordan, Your biscotti look perfect and they sound wonderful. Wishing you and your dear ones a very blessed and merry Christmas! xo, Catherine

  3. This is fabulous! I love it. Pinned and tweeted. Thanks for being a part of our party! I hope you stop by on Monday at 7 pm. We love to party with you. Merry Christmas! Lou Lou Girls

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.