3oz.white chocolatenot white chips or it doesn't melt good
Instructions
Place dried cranberries in a bowl and add boiling water for 2 minutes then drain well.
In a large bowl combine the sugar, orange juice, zest, and butter with a whisk until well mixed then add one egg at a time
In a separate bowl combine the flour, baking powder and salt
Add flour mixture to wet ingredients and mix until incorporated
Add cranberries and mix well then chill dough for 30 minutes
Preheat oven to 350 and line a cookie sheet with parchment paper
Spray hands with PAM then divide dough in half and shape into a 4"by 8" rectangle
Bake for 25-30 minutes (or until light golden brown and edges start to brown)
Place parchment paper on cooling rack for 15 minutes
Slice each log into 1/2-3/4" slices then place (cut side down) on cookie sheet (no paper) and bake again for about 8-10 minutes turning halfway through.
Biscotti should be crispy. Remove and cool.
In a small bowl place white chocolate and microwave on high stirring every 10 seconds until just melted - watch so it does not burn
Drizzle with a fork over one side of biscotti
Place in refrigerator to harden (I keep my biscotti in the refrigerator in an air tight container)
Use a serrated knife, like a bread knife using a sawing motion to get a nice clean cut.
If you want long slices like a coffee shop biscotti, slice the logs at an angle.
Allow the biscotti to cool for 10 minutes after the first bake. If you cut them too soon they will crumble and if you let them cool too long they will be hard to cut.
Allow to cool completely on a wire rack after baking them the second time. This will allow them to crisp up.