Cranberry Raisinet Biscotti

prep time:: 20 minutes
total time:: 1 hour, 5 minutes

Makes 20 servings

A sweet sensation you won’t want to miss, these tasty biscotti are perfect for holiday entertaining. And the best part? They’re made with dried cranberries covered in milk chocolate, which are a natural source of fruit antioxidants.

ingredients

Nonstick cooking spray or parchment paper
1/2 cup packed dark brown sugar
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup Cranberry NESTLÉ RAISINETS Milk Chocolate-Covered Dried Cranberries

directions

1
PREHEAT oven to 350° F. Spray baking sheet with nonstick cooking spray or line with parchment paper.
2
BEAT sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour, baking powder, cinnamon and salt. Stir in Cranberry Raisinets.
3
TURN dough onto floured cutting board; knead dough a few times. Shape dough into a tight ball, then roll into a 12-inch log (pack tightly so that Raisinets don’t escape). Place log on prepared baking sheet; flatten to 3/4-inch thickness.
4
BAKE for 25 minutes or until golden. Remove from oven; cool on baking sheet for 10 minutes. With serrated knife, cut log diagonally into 20 1/2-inch slices. Return to baking sheet, cut-side-down. Reduce oven temperature to 325° F. Bake for 10 minutes. Turn biscotti over and bake for an additional 10 minutes. Transfer biscotti to wire rack to cool completely. Store in airtight container for up to 1 week.
5
Cook’s Tip: To boost nutrition, 3/4 cup all-purpose flour and 1/2 cup whole-wheat flour may be used in place of the 1 1/4 cups all-purpose flour called for in this recipe.