Forever a beautiful flavor combination in this white chocolate cranberry biscotti. Layers of sweet and tart are just the perfect balance. You won’t be able to have just one white chocolate cranberry biscotti!
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Mix it, Bake it, & Eat it!
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 these White Chocolate Cranberry Biscotti at any time!
How To Enjoy White Chocolate Cranberry Biscotti
Tea parties! – Whether it’s with your littles, during a bridal shower, or baby shower, these will be perfect!
As always, white chocolate cranberry biscotti are a tasty addition to a hot cup of cocoa.
Any dried fruit can be added in place of cranberries if needed.
Use it as a crumbly topping on your coffee, ice cream, and other treats.
Gathering Your Ingredients
- Unsalted Butter, melted and cooled
- Granulated Sugar
- Brown Sugar
- Eggs
- Vanilla Extract
- All-purpose Flour
- Baking Powder
- Salt
- Cranberries, dried
- White Chocolate Chips, or chunks
- Turbinado sugar, or coarse sugar for topping (optional)
- White Chocolate Chips for melting (optional)
*see recipe card for detailed measurements
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How To Make White Chocolate and Cranberry Biscotti
Mix It
- Preheat your oven to 350 F. Prepare a large baking sheet with parchment paper or Silpat.
- 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 mixer bowl add the eggs, vanilla extract, sugar, and brown sugar. Mix on low to combine.
- Placing a sifter over the bowl add in your all-purpose flour, baking powder, and salt.
- Add in the white chocolate and dried cranberries.
- 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. 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.
- Place the ball onto your prepared baking sheet and begin to shape it into a log shape. It shouldn’t be any taller than 3/4 inches. Even out the edges so it’s a uniform thickness all the way around.
- At this point, you can top the biscotti log with turbinado sugar if you want to. Up to you!
Bake It
- Bake for 25 – 30 minutes. If you’re preparing 2 smaller loaves you can bake them for 20-25 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 – 18 minutes.
- Cool completely before serving, decorating, and storing.
Recipe FAQs
What exactly is Biscotti?
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.
Can I ship biscotti to my family?
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.
Expert Tips
Just a couple of tips for you.
- Allow your biscotti loaf to cool almost 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 and hand mixer works just fine, even a strong wooden spoon and some elbow grease.
Storing
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.
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.
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.
Try these other delicious recipes!
- Gingerbread Biscotti with White Chocolate
- Easy Cranberry White Chocolate Chip Cookies
- Pumpkin Oatmeal Cookies with Brown Butter
- Easy Lemon Blueberry Bundt Cake with Sour Cream
- The Best Cinnamon Coffee Cake
- Dark Chocolate Almond Biscotti
Cranberry and White Chocolate Biscotti
Forever a beautiful flavor combination of white chocolate and dried cranberries. Layers of sweet and tart are just the perfect balance. You won’t be able to have just one white chocolate cranberry biscotti.
- Total Time: 50 minutes
- Yield: 12 Biscotti 1x
Ingredients
4 tablespoons Unsalted Butter, melted and cooled
1/4 cup Granulated Sugar
1/2 cup Brown Sugar
2 large Eggs
1 teaspoon Vanilla Extract
2 cups All-purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 cup Cranberries, dried
1/2 cup White Chocolate Chips, or chunks
Turbinado sugar, or coarse sugar for topping (optional)
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 3/4 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.
- Cool completely before serving and or storing.
Notes
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.
1 1/2 cups white chocolate chips
1 teaspoon shortening
- Cook Time: 50 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 252
- Sugar: 26.6 g
- Sodium: 119.9 mg
- Fat: 7.3 g
- Carbohydrates: 44.4 g
- Fiber: 1.3 g
- Protein: 3.7 g
- Cholesterol: 42.7 mg
Keywords: cranberry and white chocolate biscotti
