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.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
35g
Fat
11g
Carbs
7g
