Cranberry-Almond Biscotti
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter, softened
2 eggs
1 teaspoon almond extract
1 1/2 cups dried sweetened cranberries (Craisins)
Preheat oven to 350 degrees F.
In a medium-size bowl, combine flour, baking powder and salt. Whisk to blend well.
In a separate bowl, combine sugar, butter, eggs and almond extract. Beat with an electric mixer until well blended. Mix in flour mixture and cranberries.
Divide dough in half. Using floured hands, shape each piece of dough into 2 1/2 inch wide, 9 1/2 inch long and 1 inch high logs. Transfer to baking sheet, spacing evenly. Bake until brown (logs will spread some), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature.
Transfer logs to work surface. Using a serrated knife, cut logs into 1/2-inch thick slices. Arrange slices, cut side down, on baking sheet. Bake for 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.
Drizzle
6 ounces white chocolate
1 tablespoon shortening
Sliced almonds, toasted
Melt chocolate and shortening in a double boiler. Drizzle over biscotti. Arrange almonds on biscotti. Allow chocolate to set. Store in loosely covered container.
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