Dried Cranberry and White Chocolate Biscotti

I don't even know where to begin with this recipe. This 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.

Dried Cranberry and White Chocolate Biscotti

  • 2 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 1/2 cups sugar

  • 1/2 cup unsalted butter, at room temperature

  • 2 large eggs

  • 1/2 teaspoon almond extract

  • 1 1/2 cups dried cranberries (about 6 ounces)

  • 1 egg white

  • 6 ounces white chocolate, chopped


Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or silpat.

Combine the flour, baking powder and salt in a medium bowl, whisk to blend. In the bowl of your electric mixer, beat the sugar, butter, eggs and almond extract until well blended and smooth. Mix in the flour, then the dried cranberries.

Divide the dough in half on the prepared baking sheet, Shape each half into a log roughly 3 inches wide and 9 inches long.

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).

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.

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 go through.

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.

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!

Source: Adapted from Curious Around the World