White Chocolate Cranberry Biscotti

Nov 4th

Typical drop cookies (like chocolate chip or oatmeal) are time consuming because you have to bake them in batches. Not so with biscotti! They cook all at once, get sliced, and return for a second bake (the word biscotti actually means, “twiced baked”).

This is a recipe re-do, which I’ve been doing with some of my older recipes that require a polish for anyone to make them (or read them – in the original write up for these biscotti I actually used the word “phat”. I wish I was kidding). These biscotti are sweeter and more chewy than your average biscotti. Biscotti, like many Italian cookies, are rather bland (on purpose). Consider these an Americanized version. Though I eat them for breakfast, they’re probably more suited for after dinner.

I know I’ve said this before, but I’m not a fan of white chocolate. For whatever reason when the chips are  baked they become something more akin to sweet little pops of velvety sugar. I’m just putting that out there for my fellow white chocolate haters who will be turned off to this recipe by simply reading the title. Worry less about the white chocolate and focus on the almond – that’s a main flavor here. Either way, a nice change of pace, elegant cookie for the upcoming December cookie swaps. Also – they freeze very well (I always freeze half the batch, cooked) so make them now and you’ll have something on hand when the (wonderful) crazy of Christmas begins.

White Chocolate Cranberry Biscotti

2 1/2 c. all purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 c. sugar

1 stick unsalted butter, room temperature

2 eggs

1/2 tsp. almond extract

1 c. dried cranberries 

1 c. white chocolate chips

1 egg white

1. Preheat oven to 350°F. Line heavy large baking sheet with parchment paper or silpat.

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

3. Using electric mixer, beat sugar, and butter at medium speed until light and fluffy, about three minutes.  

4. Add eggs, 1 at a time, along with almond extract,

5. Add flour mixture and mix on the lowest speed until mostly mixed. 

6. Add cranberries and white chocolate till JUST blended.


7. Dump dough onto floured counter and divide into three equal chunks. Using floured hands, form three logs, lengthwise, on the baking sheet. Each log should be about 1 inch high, two inches wide, and 12-14 inches long. 


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


9. Bake logs until golden brown (logs will spread), about 30-35 minutes. Don’t turn off the oven.


10. Cool 15 minutes on sheet, then transfer to cutting board. Cut into 1/2 inch slices and return to baking sheet, cut side down. 


11. Bake for an additional 15 minutes or until golden brown. 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 room temp. They freeze very well.

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