White Chocolate Cranberry Biscotti (From Cheryl F.)
2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) butter, softened
3/4 cup sugar
1 tsp vanilla
1 1/2 cups Post Selects Cranberry Almond Crunch cereal
3 squares Baker's premium white baking chocolate, chopped
4 squares Baker's semi-sweet baking chocolate, melted
Preheat oven to 325 degrees. Mix flour, baking powder and salt in small bowl. Beat butter and sugar in large bowl with electric mixer on medium speed until light an fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate. Divide dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet.
Bake 30 min or until lightly browned. Remove from baking sheet and place on cutting board; cool 5 min. Using serrated knife, diagonally cut each log into 12 slices; place upright on baking sheet, 1/2 inch apart. Bake an additional 15 to 18 min or until slightly dried. Remove from baking sheet and cool on wire racks.
Dip in or drizzle with melted chocolate. Let stand until set. Store in tightly covered container at room temperature.
Makes 2 dozen.
Variation: instead of dipping in chocolate, sprinkle cooled biscotti with powdered sugar. Or drizzle with combined 1 cup powdered sugar and 2 tbsp orange juice. Let stand until set.
After Blue was born, my sweet friend Cheryl brought us dinner and these fabulous biscotti. I believe she got the recipe right off the cereal box - and they taste like a gourmet bakery offering! I better make some soon so I can show you a pretty picture!