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Recipe - White Chocolate Cranberry Biscotti


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I thought y'all might enjoy this.  I sent to redsquirrel and hope you got the recipe via pm.   Also, I have an awesome white chocolate/cranberry, etc. cookie recipe.  YUM!



White Chocolate Cranberry Biscotti


2 1/2 c. all purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 1/4 c. sugar (reduce by a couple of tablespoons to maybe 1 c. sugar)

1/2 c. (1 stick) unsalted butter, room temperature

2 lg. eggs

1/2 tsp. almond extract

1 c. dried cranberries (about 6 ounces)

1 c. white chocolate chips

1 egg white


1.   Preheat oven to 350 degrees F.  Line heavy large baking sheet with parchment paper.

2.   Combine 2 1/2 c. flour, 1 tsp. baking powder and 1/2 tsp. salt in medium bowl; whisk to blend.

3.   Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well

4.   Mix in flour mixture.,

5.   Mix in cranberries and white chocolate until JUST blended.

6.   Divide dough in half, and using floured hands, shape each piece into 2 - 1/2 inch wide, 9 1/2 inch long, 1 inch high log.  This step is probably the hardest in the recipe, but really you just have to get a little hands on! I pick the batter up and attach the handfuls to make a long chain. 

7.   Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.

8.   Bake logs until golden brown (logs will spread), about 35 minutes.  Cool about 10 - 15 minutes on sheet on rack.  Maintain oven temperature.  Transfer logs to cutting board.

9.   Using serrate knife, cut logs on diagonal into 1/2 inch wide slices.  Now you can be the boss.  If you want thin, crispier biscotti then slice them about 3/4 to 1 inch.   If you want them slightly chewier and more substantial, then slice them about 1  1/4 inch.  

10. Arrange slices, cut side down, on same sheet.   Bake 10 minutes; turn biscotti over.  Bake until just beginning to color, about 5 minutes. 

11. Transfer biscotti to rack.  Cool completely.  Keep at room temp. in zip lock bag or Tupperware for a few days.  If you made this a week or more ahead, freeze in airtight container and thaw at rom temp.   They freeze beautifully, though is freezing I would plan on eating them within two weeks.


The original recipe called for drizzling white chocolate on top.   If you want it on top then melt the chocolate in a double boiler

or in the microwave, stirring frequently, and drizzle over finished biscotti with a fork.

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