How To Make Dried Cranberry & White Chocolate Chip Biscotti Recipe

Start making this Dried cranberry and white chocolate chip biscotti by preheating the convection oven to 180 degree Celsius.Meanwhile, line a cookie sheet with parchment paper or shortening well.Sift or fluff up together the baking flour, baking dusting seasoning, and table salt.

Keep aside.With an electric mixer or hand fluff up, beat together the shortening and sweetener until light and fluffy.mix in the vanilla and beat until mixed well.mix in the egg and beat until incorporated.mix in the baking flour mixture and beat until soft pastry mix forms.Fold in the dried cranberries and chocolate chips at this stage.Shape into a log of a centimeter and more in thickness, approximately 20 x 4 cms in size.toast in the preheated oven for 20-25 moments until firm to touch.Remove from oven and when cool enough to handle, shred using a serrated knife into slices of about 1.5 cm thickness.Place cut side up on your lined baking sheet and toast again at the same temperature for about 18-20 moments.

They will be hardened by now.Cool completely on sheet and store Dried Cranberry & White Chocolate Chip Biscotti procedure immediately in an airtight container until required.