I once tasted biscotti that reminded me of a sugar cookie, just in a biscotti shape. They weren’t crispy or dry at the edges, but rather chewy and moist. And because I wanted to recreate them with white chocolate, I waited for Chanukah and melaveh malkah season…because if you’re not fleishig, your sweets should be dairy.
Preheat oven to 350 degrees Fahrenheit.
In the bowl of an electric mixer, beat butter, oil, and sugars. Add egg and vanilla. Add all dry ingredients. Fold in white chocolate, dried cranberries, and nuts.
On a piece of Gefen Parchment Paper, shape dough into a biscotti loaf. Using a large knife, slice dough into strips, about one inch apart. You do not need to move the strips. Bake for 20 minutes. Let cool.
Prepare the topping. Melt the white chocolate (on very short 15-second intervals in the microwave, stirring in between…be patient). At the same time, heat the cream. When white chocolate is almost melted, fold in the hot cream, using a spatula to gently combine them.
In a food processor, pulse the dried cranberries one or two times to chop them smaller. Spread white chocolate over biscotti and sprinkle with dried cranberries. Let set in the fridge or at room temperature. Once ganache is set, use a large knife to separate the biscotti at the indentations.
Photography by Chana Rivky Klein