1/2 cup (113 grams) butter (if u prefer use unsalted and add pinch salt)
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 ¾ cups (245 grams) all purpose flour
1 tsp. baking powder
1/4 tsp. salt (I prefer to omit this if I use salted butter ..)
1/2 cup (45 grams) good, dark cocoa powder
1/2 cup (50 grams) dried cranberries (chop into smaller pieces for easier slicing)
1/2 cup (90 grams) white chocolate chunks or chips
1/2 cup or so of toasted, chopped almonds (optional)
Preheat oven to 350F (177C). Line baking sheet with parchment paper.
In electric mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time mixing well after each. In a separate bowl, mix together flour, baking powder, salt, and cocoa powder. (sifting cocoa powder first will remove lumps and make it much easier to incorporate into flour mixture) Add to butter mixture and beat to combine. Stir in dried cranberries and white chocolate chunks or chips.
With floured hands, transfer dough to parchment lined baking pan and divide in half. Form into2 logs about 12 inches long spaced well apart on the sheet. Then pat with hands to slightly flatten each log. I leave mine about 1/2 to 3/4 of an inch thick.
Bake until firm to touch, about 25 to 30 mins or so… the logs do spread during baking.
Remove from oven, place on wire rack and let cool for about 10 to 20 mins…(I find 20 mins. usually makes easier slicing.)
Transfer logs to cutting board. Use a serrated knife to cut the logs. On the diagonal, cut slices about 3/4 of an inch thick. Arrange slices on their sides on the baking sheet and bake another 10 mins. at about 325F.(160C) Turn slices over and bake until crisp and dry…about another 10 mins. Remove from oven and cool on rack.
To fancy them up … how about a glaze of white chocolate? Melt some more white chocolate (about 3 ounces) and 1 tsp. vegetable shortening in small bowl over simmering water. Watch carefully…and stir as it melts…..white chocolate burns easily! Use spatula to spread on or swipe each piece of biscotti through the chocolate if you don’t mind a few dark crumbs in your chocolate. Enjoy!!
TIP:.. because biscotti is sliced on the diagonal… I make the ends of each log diagonal…in the direction I will be slicing. You actually get more biscotti from each log… less wasted in the cutting. Although..the little crunchy ends are always mine…..