Cranberry White Chocolate Biscotti

 

It is that time again!

 

Time for a monthly Inspiration Challenge

Hosted by

Melissa of Simply Sweets by Honeybee

and 

Stephanie of Ellie's Bites Decorated Cookies 

This month's challenge

was

Lazy Sunday Morning.

OK...that sounds like fun....I like Sunday's and I am all about the Lazy.

I decided to make 

Cranberry White Chocolate Biscotti

 

It would be a pretty big stretch for me to say that my Sunday Mornings are lazy.

While I do get to sleep later then normal, I am sure some people 

would not call 7am LATE.

It is late for me, as I am usually up by 5 am.

I help with the audio/video at church,

and have to be there by 9:15, so I don't have time to be lazy.

But I do try to have a quick, special little something

for breakfast to enjoy with my coffee, while doing a little 

blog reading before church.

Biscotti, is a real treat, and surprisingly, easy to make.

Make sure you check out the creations that

Stephanie and Melissa made.

Also, Melissa is hosing a link party, where you can 

link up all your Lazy Sunday Morning recipes, crafts and ideas.

Cranberry White Chocolate Biscotti    

Printable Version 

Ingredients

1/2 cup butter, softened

1 cup granulated sugar

4 eggs

1 teaspoon vanilla extract

3  cups all-purpose flour

1 tablespoon baking powder

3/4 cup dried cranberries

3/4 white chocolate chips

Directions

1.  Preheat oven to 350

2. In the bowl of a stand mixer combine butter and sugar until light and fluffy.

3. Add eggs, one at a time, combing well after each egg.

4. Add Vanilla, mix to combine

5. Combine Flour, Salt and Baking Powder, gradually combine with the wet ingredients, mix until well combined.

6. Gently stir in cranberries and white chocolate chips.

7.  Transfer dough onto a well floured surface.  Divide into 3 sections.

8.  Using well floured hands, shape each section into a rectangle approximately 10 inch x 2 inch. 

9. Transfer rectangle unto baking sheet, lined  with a silpat or parchment    paper.

10. Bake for 20-25 minutes, until lightly browned.

11. Cool for 5 minutes.  Transfer onto cutting board.  Using a serrated knife, cut diagonally into 1 in slices.

12.  Transfer slices back to baking sheet, and bake an additional 15-20 minutes or until golden brown.

13. Remove to wire rack to cool.  May be drizzled with additional white chocolate.  Store in airtight container for 1 week.

Inspired by Taste of Home

This post might be linked up at the link parties found Here