White Chocolate Almond Zing Biscotti

I love biscotti. I love any excuse to eat a cookie for breakfast. I really needed a reason to whip up these morning delights though, so I was so excited when my friend Jessi asked me to lunch. Jessi and I have always shared a love of good, artisan ingredients, adventurous cooking, and eclectic ideas. I knew that I had to make her these biscotti because she and I also share an intense love of coffee.
Cut to the gifting scene: Jessi comes to my door (I haven’t seen her in months) and she is holding two cappuccinos! She brought me a coffee! AND when I gave her the biscotti, she said she almost made me biscotti too! Ah, great minds really do think alike.

A bit about the cookie: I like to use the same base biscotti recipe and change the mix-ins. I always mean to try a new biscotti recipe and be adventurous, but mine are just so good that I never end up making something different. Mine have absolutely no butter or oil in them so I feel like they are even more of an excuse to eat cookies in the morning!

White Chocolate Almond Zing Biscotti
[makes appx 15 Biscotti]
1 and 1/4 cup flour
1/2 tsp baking powder
1 egg + 1 egg white
1/2 cup sugar
1/4 tsp vanilla extract
1/4 tsp almond extract
1/4 cup toasted almonds, roughly chopped
1/4 cup white chocolate chips 
1/4 cup dried cranberries (the zing!)
~Preheat oven to 350 degrees F. Prepare a baking sheet with a piece of parchment paper, sprinkled with flour. 
~In a large bowl, with a hand mixer, beat together eggs, sugar, and extracts for about 5 min (until light, fluffy, and almost holds its form). Fold in the flour and baking powder. Fold in almonds, white chocolate, and cranberries.
~ Lay out dough in a long even line across the baking sheet and use your fingers (dampen with water) to smooth the dough into a long log that is approximately 3″ wide and 1″ high. Bake for 20 min or until lightly browned on top.
~Remove from oven and carefully place cookie log (still on parchment paper!) onto a wire rack to set for 15 min. In the mean time, reduce oven heat to 300 degrees F.
~Place a new piece of parchment on baking sheet. Use a serrated knife to carefully cut log on a diagonal into 3/4″ cookies. Place each cookie onto the parchment paper, cut-side down and place into oven to bake for 10 min. Finally, flip cookies onto their other side to bake for an additional 10 min. Remove from oven and place on wire rack to let cool completely. Dip in coffee and enjoy! 

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