Cranberry and Almond Biscotti with White Chocolate Drizzle
Elevate your coffee break with these irresistible Cranberry and Almond Biscotti drizzled in luscious white chocolate. This twice-baked Italian classic combines the tart sweetness of dried cranberries and the nutty crunch of sliced almonds, creating a perfectly crisp and flavorful treat. The delicate white chocolate drizzle adds a touch of indulgence to every bite. Perfectly suited for dunking in coffee or gifting during the holidays, these biscotti are as easy to make as they are to enjoy. With simple ingredients, a hint of almond extract, and a bake time that ensures their signature crunch, this recipe is a must-try for biscotti enthusiasts and beginners alike.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 tablespoons Unsalted butter, softened
- 2 pieces Large eggs
- 1.5 teaspoons Vanilla extract
- 0.5 teaspoon Almond extract
- 0.75 cup Dried cranberries
- 0.5 cup Sliced almonds
- 0.75 cup White chocolate chips or melting wafers
- 1 teaspoon Vegetable oil (for chocolate drizzle)
Instructions
Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Using a hand mixer or stand mixer, beat the softened butter into the dry ingredients until the mixture resembles coarse crumbs.
Add the eggs, vanilla extract, and almond extract. Mix until the mixture forms a soft, slightly sticky dough.
Fold in the dried cranberries and sliced almonds evenly throughout the dough.
Divide the dough into two equal portions. On the prepared baking sheet, shape each portion into a log approximately 10 inches long and 2 inches wide, leaving space between the logs.
Bake in the preheated oven for 25-30 minutes, or until the logs are golden and feel slightly firm to the touch.
Remove the baking sheet from the oven and allow the biscotti logs to cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Using a sharp serrated knife, carefully slice the baked logs into 1/2-inch-thick slices. Lay the slices cut-side down on the baking sheet.
Bake the biscotti slices for 10 minutes on one side, then flip them over and bake for an additional 8-10 minutes, or until crisp and lightly golden.
Allow the biscotti to cool completely on a wire rack.
Melt the white chocolate chips with the vegetable oil in a microwave-safe bowl in 20-second increments, stirring between each increment, until smooth.
Transfer the melted white chocolate to a small piping bag or a resealable plastic bag with the corner snipped off. Drizzle the chocolate over the cooled biscotti.
Let the white chocolate set fully before serving or storing the biscotti in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
3687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.0 g | 194% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 528.3 g | 192% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 314.4 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 493 mg | 38% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1296 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
