Say hello to white chocolate cranberry biscotti with tangy cranberries, and sweet white chocolate, it's a crunchy yet chewy treat that'll elevate your coffee breaks. We'll guide you with step-by-step instructions and expert tips, making baking biscotti a breeze.
This flavor combination is easily one of my favorites! It's even delicious in my Easy Cranberry White Chocolate Chip Cookies. White cranberries are mainly seen as a winter or holiday fruit, you can easily obtain dried cranberries all year long, allowing you to enjoy white chocolate and cranberry biscotti at any time!
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Important Ingredients with Substitutions
- Unsalted Butter, melted and cooled
- Granulated Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- All-purpose Flour
- Baking Powder
- Salt
- Dried cranberries
- White Chocolate Chips, or chunks
- Turbinado sugar, or coarse sugar for topping (optional)
- White Chocolate Chips for melting (optional)
See the recipe below for the full list of ingredients and quantities.
Instructions
Preheat your oven to 350 F. Prepare a large baking sheet with parchment paper or Silpat.
Step 1: In a microwave-safe bowl, melt your butter. Approx. 30 seconds is all it should take. Then chill it while you prepare the rest of your ingredients.
Step 2: To a stand mixer bowl add the eggs, vanilla extract, sugar, and brown sugar. Mix on low to combine.
Step 3: Placing a sifter over the bowl add in your all-purpose flour, baking powder, and salt.
Step 4: Add in the white chocolate and dried cranberries.
Step 5: Use the paddle attachment to mix on low-medium until well combined. Scraping the edge of the bowl as you need to.
Step 6: Lightly flour your work surface and pour out the biscotti dough. The dough will be very sticky, so you'll want a bit more than a dusting of flour on your work surface. Work the dough into a ball.
Step 7: Place the ball onto your prepared baking sheet and begin to shape it into a log shape. It shouldn't be any taller than ¾ inches. Even out the edges so it's a uniform thickness all the way around.
Step 8: At this point, you can top the biscotti log with turbinado sugar if you want to. Up to you!
Step 9: Bake for 25 - 30 minutes. If you're preparing 2 smaller loaves you can bake them for 20-25 minutes.
Step 10: Allow your biscotti log to cool completely before beginning the next step.
Step 11: Once cooled, use a large kitchen knife to slice straight down at a diagonal creating those signature biscotti cookie shapes.
Step 12: Place the cookies cut side down back onto the baking sheet, and bake once more for 15 - 18 minutes. Cool completely before serving, decorating, and storing.
Level Up with a Top Tip!
Hint: If your biscotti dough is sticky and hard to work with, add a bit more flour.
Recipe Variations
- Swap dried cranberries for dried cherries or blueberries.
- Almond forward: Replace half of the cranberries with toasted almonds and half of the vanilla extract with almond extract for even more almond flavor.
- Warm it up: Add some warm spices like cinnamon, nutmeg, or allspice to give the cookies a warm aromatic touch that's perfect for cool weather.
Storage Recommendations
Store biscotti cookies in an airtight container. Storing them in a tin will maintain their crispness. If you've added a glaze or chocolate separate the biscotti with parchment paper to prevent the white chocolate from sticking to other biscotti cookies.
Biscotti can be kept at room temperature for up to 2 weeks. It isn’t necessary to store them in the refrigerator, but you can.
Can I freeze biscotti cookies? Freezing biscotti is also another great option, especially if you want to save them for a future gathering. Allow them to cool completely and store them just as you would normally but in a freezer-safe container.
Level Up With Expert Tips & Tricks
Allow your biscotti loaf to cool completely before cutting. Also using a very sharp or serrated knife will help cut your biscotti cleanly.
Use dark brown sugar to increase that caramelized flavor.
If you don't have access to a stand mixer a hand mixer works just fine, even a strong wooden spoon and some elbow grease.
Recipe FAQs
Biscotti are twice-baked, dry, crunchy, sweet, oddly shaped cookies. Traditionally Biscotti are from Italy and paired with wine. Our recipes are more of a modern take on the traditional biscotti.
Of course! Biscotti is probably one of the best cookies to send via the mail. Pack them tightly in an airtight container and wrap them with enough cushion between the cookies and the box. UPS, USPS, and FedEx will all allow the shipping of homemade baked goods. If your biscotti cookies arrive delayed, they should still be good as biscotti tend to resemble “stale” cookies.
Similar Sweets
Looking for other recipes like this? Try these:
Cranberry and White Chocolate Biscotti
Equipment
Ingredients
- 4 tablespoons Unsalted Butter melted and cooled
- ¼ cup Granulated Sugar
- ½ cup Brown Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 2 cups All-purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Cranberries dried
- ½ cup White Chocolate Chips or chunks
- Turbinado sugar or coarse sugar for topping (optional)
- 1 ½ cups white chocolate chips
- 1 teaspoon shortening
Instructions
- Preheat your oven to 350 F. Prepare a large baking sheet with parchment paper
- In a microwave-safe bowl, melt your butter. Approx. 30 seconds is all it should take. Then chill it while you prepare the rest of your ingredients.
- To a stand mixing bowl add the eggs, vanilla extract, butter, sugar, and brown sugar. Stir to combine.
- Placing a sifter over the bowl add in your all-purpose flour, baking powder, and salt.
- Add in dried cranberries and white chocolate chips.
- Use the paddle attachment to mix on low-medium until well combined. Scraping the edge of the bowl as you need to.
- Lightly flour your work surface and pour out the biscotti dough. Work the dough into a ball.
- Place the ball onto your prepared baking sheet and begin to shape it into a log shape. It shouldn't be any taller than ¾ inches. Even out the edges so it's a uniform thickness all the way around.
- Bake for 25 - 30 minutes.
- Allow your biscotti log to cool completely before beginning the next step.
- Once cooled, use a large kitchen knife to slice straight down at a diagonal creating those signature biscotti cookie shapes.
- Place the cookies cut side down back onto the baking sheet, and bake once more for 15-20 minutes.
- To make a white chocolate drizzle melt together white chocolate chips and shortening in a microwave-safe bowl. Melt at 50% power for up to 2 minutes, checking and stirring frequently.
- Cool completely before dipping, serving, and or storing.
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