Monday, May 20, 2013

[CHRISTMAS-RECIPE] Biscotti - Cranberry Spice Biscotti With White Chocolate

Cranberry Spice Biscotti With White Chocolate

Biscotti
1 3/4 cups dried cranberries
1/3 cup chopped crystallized ginger
3 1/3 cups flour
2 1/2 teaspoons baking powder
1 1/4 teaspoons ground coriander
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1 cup sugar
1/3 cup slightly softened butter
1 tablespoon grated lemon peel
2 eggs
2 tablespoons lemon juice
4 teaspoons light corn syrup
2 1/2 teaspoons vanilla extract

Glaze
8 ounces coarsely chopped white chocolate
4 teaspoons shortening

Heat oven to 350°F. Line baking sheet with parchment paper.
Place cranberries and ginger in food processor. Process till finely
chopped.
In medium bowl, combine flour, baking powder, coriander, cardamom and salt.
Beat sugar, butter and lemon peel on medium until light and fluffy.
Add eggs, lemon juice, corn syrup and vanilla. Beat till blended. Mixture
may look curdled.
Gradually beat in half of flour mixture until well blended. Beat in
remaining flour.
Stir in cranberry mixture until evenly distributed. Divide dough in half.
Roll 1/2 into 15x1 3/4" log.
Place on baking sheet. Repeat with remaining half of dough, arranging logs
as far apart as possible on baking sheet. Press logs down to 3/4" thickness.
Bake 30-35 minutes until well browned and slightly cracked.
Place parchment paper and logs on racks and cool 20-30 min.
Keep ovenon at 350F. Line 2 baking sheets with parchment paper.
Transfer logs to cutting board. With serrated knife, cut diagonally into
scant 1/2" thick slices. Lay slices cut side down on baking sheets.
Return to oven, bake 16 minutes until lightly browned, turning once. Remove
to cool on racks.

Glaze:
Line baking sheets with foil.
Melt chocolate and shortening until almost melted. Stir till completely
melted.
Dip top edge of each cookie in chocolate. Place on baking sheets. Let stand
10-20 minutes until chocolate is set.

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