White Chocolate Cranberry Biscotti
Elevate your coffee break or holiday dessert platter with these irresistible White Chocolate Cranberry Biscotti, a perfect blend of festive flavors and crisp, crunchy texture. Crafted with a tender dough infused with dried cranberries and creamy white chocolate chips, these twice-baked Italian cookies are as stunning as they are delicious. The biscotti's golden, slightly sweet crunch is balanced by bursts of tart cranberry and smooth white chocolate, making each bite a delightful experience. For an extra touch of elegance, drizzle the biscotti with melted white chocolate after baking. With a simple preparation and a timeless appeal, this recipe is perfect for gifting, entertaining, or simply savoring with a cup of coffee or tea. Bake a batch today and discover the joy of homemade biscotti!
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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
- 0.25 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.75 cup dried cranberries
- 0.5 cup white chocolate chips
- 2 ounces white chocolate (for drizzling, optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, cream the softened butter with a hand mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick.
Fold in the dried cranberries and white chocolate chips using a spatula.
Divide the dough in half and shape each portion into a log about 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving space between them as they will spread slightly.
Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
Remove the logs from the oven and let them cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).
Using a sharp serrated knife, slice the logs into 1/2-inch thick diagonal slices. Arrange the slices cut-side down on the baking sheet.
Bake the slices for an additional 10 minutes. Flip them over and bake for another 10 minutes, until crisp and golden.
Let the biscotti cool completely on a wire rack.
If desired, melt the additional white chocolate and drizzle it over the cooled biscotti for a decorative touch. Allow the chocolate to set before serving or storing.
Nutrition Facts
Calories |
277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 115 mg | 5% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 26.6 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 67 mg | 1% | |
*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.
