- 1/4 of a cup unsalted butter, at room temperature
- 1/4 of a cup vegetable shortening
- 3/4 of a cup granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 3/4 of a teaspoon salt
- 3 cups flour
- 1 and a 1/2 cups white chocolate chips (1/2 cup for melting and drizzling)
- 1 cup dried cranberries
Preheat your oven to 375 Degrees while preparing your baking sheets with parchment paper.
In a hand or stand mixer, mix together the shortening, butter and sugar until light and fluffy.
Add in eggs and vanilla extract to combine.
On low speed, gradually add in flour, baking powder and salt.
Mix in 1 cup of white chocolate chips and 1 cup of dried cranberries.
Prep a working surface that is lightly floured to create your “loaves”.
Divide dough into two pieces and form into a long loaf type shape (about 12 inches long).
Place on prepared cookie sheet and press down gently with hand to slightly flatten to about 3 inches wide.
Bake for 20 minutes at 375 degrees.
Remove from oven and let rest for 20 minutes.
While resting, drop oven temperature to 300 degrees.
After resting, move “loaves” to a cutting board and cut into slices approximately 1 inch thick.
Place on cookie sheet and bake for 15 minutes. Remove from oven and flip to other side. Bake for an additional 15 minutes.
Place biscotti on cooling racks to cool.
Allow to cool completely before drizzling white chocolate on top.
To drizzle chocolate, melt 1/2 cup of white chocolate. Using a fork or small spatula, drizzle on top of completely cooled cookies.