Dried Cranberry and White Chocolate Biscotti

This Dried Cranberry and White Chocolate Biscotti is sweet and dotted with dried cranberries. A fun treat for the holidays, or any time of the year. Since they last quite a while, they are great for gifting.

I don’t even know where to begin with this recipe. This Dried Cranberry and White Chocolate Biscotti is SO good, I can’t even handle it. I tend to make it a lot for Christmas gifts (the colors are so fitting), but it is definitely worth consuming year-round.

It is one of those breakfast foods that is more like eating dessert (without the guilt). How can your day go wrong with one or two of these babies in the morning? The almond extract adds a wonderful, subtle nut flavor (not to mention the smell is to die for), the tangy, yet sweet cranberries pop and the white chocolate melts in your mouth. Okay, I think you get the point.

What you’ll need to make the Dried Cranberry and White Chocolate Biscotti

• all purpose flour
• granulated sugar
• dried cranberries
• almond extract
• salt
• white chocolate
• baking powder
• unsalted butter
• eggs

Let’s make the biscotti!

Start with preheating the oven and lining a baking sheet with parchment paper or silpat. Whisk together the flour, salt and baking powder in a small bowl.

Then, beat together the sugar, eggs, butter and almond extract in the bowl of a stand mixer until smooth. Mix in the flour and dried cranberries, just until combined.

Next, place the mixture on the prepared baking sheet. Split the dough in half and form into a rough log shape. Gently press down. Beat an egg white until foamy, then brush over the formed logs. Pop in the oven and bake until golden.

Remove the baking tray from the oven and let the biscotti cool for about 15 minutes. Then, slice the biscotti into thin pieces and separate the pieces so there is a nice gap between each one. This ensures the middle becoming crispy. Pop back in the oven and bake again for 10-15 minutes. Remove from the oven and let cool.

Once the biscotti has cooled some, melt the white chocolate in the microwave or over a pot of simmer water. Drizzle over the biscotti. Allow the chocolate to harden for a few hours before serving or storing.

Notes & Tidbits

This Dried Cranberry and White Chocolate Biscotti will last several weeks in a sealed container. I leave mine at room temperature, but you can refrigerate. Biscotti is meant to be dipped in coffee or tea to soften.

This makes a great gift for the holidays!

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Dried Cranberry and White Chocolate Biscotti

Yield: about 23 pieces

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

This Dried Cranberry and White Chocolate Biscotti is sweet and dotted with dried cranberries. A fun treat for the holidays, or any time of the year. Since they last quite a while, they are great for gifting.

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Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, at room temperature
• 2 large eggs
• 1 teaspoon almond extract
• 1 1/2 cups dried cranberries (about 6 ounces)
• 1 egg white
• 6 ounces white chocolate, chopped

Instructions

1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or silpat.
2. Combine the flour, baking powder and salt in a medium bowl, whisk to blend. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, butter, eggs and almond extract until well blended and smooth. Mix in the flour, then the dried cranberries.
3. Divide the dough in half on the prepared baking sheet, Shape each half into a log roughly 3 inches wide and 9 inches long.
4. Whisk the egg white in a small bowl until foamy, and lightly brush the tops and sides of both logs (this glaze will ensure a golden brown color during baking).
5. Bake logs until golden brown, about 35 minutes. Remove from oven and cool on a wire rack (still in the pan), for about 15 minutes, maintaining the oven temperature.
6. If using a silpat, transfer each log, one at a time to a cutting board, and slice into pieces about 1 1/2 inches wide. If using parchment paper, slice directly on the baking sheet. Place the pieces on the baking sheet back into the log form, with just enough room between each piece to let the heat circulate.
7. Place back into the oven and bake until golden, 10-15 minutes. (I usually do about 12 minutes). Let cool completely on a wire rack, still in the pan.
8. While cooling, place the chopped white chocolate in a bowl, set over a barely simmering water. Stir until melted and smooth. Drizzle the chocolate over the cooled biscotti. Let stand until the chocolate is set, and serve!

Notes

Recipe adapted from Curious Around the World

Nutrition Information:

Yield: 23 Serving Size: 1
Amount Per Serving: Calories: 215

Nutritional information is only an estimate.

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