I love anything cranberry and anything biscotti. Now, in time for Christmas, along comes cranberry biscotti. It’s so simple to make because it starts with box of Pillsbury Cranberry Quick Bread. I want to hurry and write it in my blog so the recipe can live here in case they decide to not print it on the box anymore.
It’s so good and so easy and I just made two batches to add to my cookie platters. I reserved two pieces for my morning coffee. I’m going to bed so I can hurry and wake up and enjoy it. Et tu biscotti!
- 1 package (15.6 oz) Pillsbury Cranberry Quick Bread Mix
- 1/2 cup butter, melted
- 2 large eggs
- 1/2 cup white baking chips
- 1 to 2 tablespoons flour
- 1/2 cups white baking chips, melted
Heat oven to 350 degrees. Coat large baking sheet with parchment paper. Combine quick bread mix, butter and eggs in large bowl. Stir 50 to 75 strokes with spoon until mix is moistened (dough will be stick). Stir in 1/2 cup white baking chips.
Turn dough out onto lightly-floured work surface. Shape into ball, adding flour as necessary to prevent sticking. Divide dough in half; place on prepared baking sheet. Shape each half into 9 x 3-inch loaf, placing four inches apart. Flatten tops slightly.
Bake 24-28 minutes or until light golden brown. Cool 15 minutes. Cut each loaf into 3/4” slices. Place slices upright on the same baking sheet. Bake an additional 13-16 minutes or until golden brown. Cool 10 minutes. Drizzle with melted white chocolate chips. Freezes well.