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Dairy
Easy
12 Servings
Allergens 
30 Minutes
Diets
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.
2 and 1/2 cups Mishpacha Flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine
1/4 cup oil
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon Gefen Vanilla Extract
3 ounces white chocolate, chopped
1/2 cup Gefen Dried Cranberries
1/3 cup chopped pecans
3 (3-and-1/2-ounce) bars white chocolate, finely chopped
6 tablespoons heavy cream, creamer, or non-dairy whipped topping, such as Kineret Whipped Topping
1/2 cup Gefen Dried Cranberries
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
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Is the cream of tartar a must here? When will happen if I leave it out?
Hi, cream of tartar helps stabilize whipped egg whites, prevents sugar from crystallizing and acts as a leavening agent for baked goods. I am not sure how it would affect this recipe. It also says a good replacement for cream of tartar in baking is 1 teaspoon of vinegar or lemon juice. Hope this helps!