White Chocolate Cranberry Almond Biscotti
Crisp, golden, and indulgently delicious, these White Chocolate Cranberry Almond Biscotti are the perfect treat for pairing with your morning coffee or afternoon tea. Made with a delightful combination of sweet white chocolate, tangy dried cranberries, and crunchy sliced almonds, these twice-baked Italian cookies boast an irresistible balance of flavors and textures. The recipe is easy to follow, featuring a rich dough infused with vanilla and almond extract for a fragrant, nutty aroma. Each biscotti is lovingly baked to perfection and can be elegantly drizzled with melted white chocolate for an extra touch of sweetness. Ready in just a little over an hour, this recipe yields 12 delectable servings ideal for gifting, entertaining, or enjoying as an indulgent snack. Classic yet elevated, these biscotti are a must-try for both novice bakers and seasoned pros!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3/4 cup Granulated sugar
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 2 Large eggs
- 4 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Almond extract
- 1/2 cup Dried cranberries
- 1/2 cup Sliced almonds
- 1/2 cup White chocolate chips
- 1/3 cup Additional white chocolate for drizzle (optional)
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the eggs, melted unsalted butter, vanilla extract, and almond extract.
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a dough forms. The dough will be thick and slightly sticky.
Fold in the dried cranberries, sliced almonds, and white chocolate chips until evenly distributed.
Turn the dough out onto a lightly floured surface. Divide it into two equal portions and shape each into a log approximately 10 inches long and 2 inches wide.
Place the dough logs on the prepared baking sheet, leaving room between them, as they will spread slightly.
Bake in the preheated oven for 25 minutes, or until the logs are lightly golden and firm to the touch.
Remove the logs from the oven and allow them to cool for 10 minutes. Lower the oven temperature to 325°F (165°C).
Using a sharp serrated knife, slice the logs diagonally into 1/2-inch-thick slices.
Place the slices cut-side down back onto the baking sheet. Bake for 10 minutes, then flip the biscotti over and bake for an additional 10 minutes, or until crisp and golden brown.
Remove the biscotti from the oven and transfer to a wire rack to cool completely.
If desired, melt the additional white chocolate and drizzle over the cooled biscotti for added decoration. Allow the drizzle to set before serving or storing.
Store the biscotti in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 114 mg | 5% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 25.0 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 106 mg | 2% | |
*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.
