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.
Turbinado sugaror coarse sugar for topping (optional)
1 ½cupswhite chocolate chips
1teaspoonshortening
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.
Notes
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.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.