White Chocolate Cranberry Almond Biscotti Recipe

Name: White Chocolate Cranberry Almond Biscotti
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: Serves 1 or more
Ingredients: 1 cup (2 sticks) unsalted butter; 1 cup granulated sugar; 1 tablespoon orange zest; 1 teaspoon vanilla extract; 2 large eggs; 1 large egg white; 3 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup dried cranberries; ½ cup slivered almonds; ½ cup white chocolate chips (optional, for batter; additional melted white chocolate for drizzling/dipping); cooking spray (for greasing hands)

Indulge in these delightful White Chocolate Cranberry Almond Biscotti! This easy recipe delivers a perfect blend of crunchy texture and festive flavors. A hint of orange zest brightens the buttery almond and cranberry base, while a luscious white chocolate drizzle adds the perfect finishing touch. Perfect for holiday gatherings or an afternoon treat, these biscotti are guaranteed to impress. Customize your biscotti by adding orange extract for extra zing or sprinkling turbinado sugar for a touch of sparkle!

Prep Time 20 mins

Cook Time 65 mins

Calories 173.5 kcal

Protein 8g

Rating 5.0 (1 Reviews)

White Chocolate Cranberry Almond Biscotti

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for White Chocolate Cranberry Almond Biscotti

1 cup (2 sticks) unsalted butter
1 cup granulated sugar
1 tablespoon orange zest
1 teaspoon vanilla extract
2 large eggs
1 large egg white
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup dried cranberries
½ cup slivered almonds
½ cup white chocolate chips (optional, for batter; additional melted white chocolate for drizzling/dipping)
cooking spray (for greasing hands)

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How to Make White Chocolate Cranberry Almond Biscotti

Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, 1 tablespoon orange zest, and 1 teaspoon vanilla extract until light and fluffy.
Beat in 2 large eggs and 1 large egg white, one at a time, mixing well after each addition.
In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in 1 cup dried cranberries and ½ cup slivered almonds.
Lightly grease your hands with cooking spray. Divide the dough in half.
Shape each half into a log about 12 inches long and 2 inches wide. Place logs at least 3 inches apart on the prepared baking sheet.
Bake for 30 minutes, or until the logs are pale gold.
Let the logs cool on the baking sheet for 10-15 minutes until cool enough to handle.
Using a serrated knife, cut each log crosswise into ½-inch thick slices. Arrange slices, cut-side down, back on the baking sheet.
Bake for an additional 15-20 minutes, or until golden brown and crisp.
Transfer biscotti to a wire rack to cool completely.
Drizzle or dip the cooled biscotti in melted white chocolate. (Optional: Mix ½ cup white chocolate chips into the batter before baking.)
Store in an airtight container at room temperature.