Description
Crisp White Chocolate Dried Cranberry Biscotti delivers classic Italian cookie magic with an American twist. Studded with tart cranberries and smooth white chocolate, these twice-baked treats will delight your senses and complement your favorite coffee or tea.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup white chocolate chips
Dry Ingredients:
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup sugar
Flavor and Add-ins:
- 6 tablespoons (85 grams) butter
- 2 teaspoons vanilla extract
- ½ cup dried cranberries
- ½ cup chopped walnuts
- ½ cup white chocolate chips (for drizzling)
Instructions
- Warm the oven to 350°F (177°C) and prepare a large baking sheet by lightly coating with cooking spray or lining with parchment paper.
- In a medium mixing bowl, cream together softened butter, granulated sugar, salt, pure vanilla extract, and baking powder until smooth and fluffy. Incorporate eggs gradually, mixing until the mixture appears slightly curdled.
- Gradually fold in all-purpose flour at low speed, creating a sticky, cohesive dough.
- Gently fold white chocolate chips, dried cranberries, and chopped walnuts into the dough, ensuring even distribution.
- Transfer the dough onto the prepared baking sheet. Divide into two separate logs, each measuring approximately 10 inches long and 2 inches wide. Use moistened hands to smooth and shape the logs, maintaining a height of ¾ to 1 inch.
- Bake the logs for 25 minutes until lightly golden. Remove from the oven and lightly mist with water to facilitate easier slicing.
- Allow logs to cool for several minutes, then use a serrated knife to cut diagonally into ½ to ¾-inch thick slices.
- Arrange biscotti slices on their edges, ensuring they are not touching, and return to the oven.
- Bake for an additional 15-30 minutes, depending on desired crunchiness, until edges turn a beautiful golden brown.
- Transfer biscotti to wire cooling racks and let cool completely.
- Melt remaining white chocolate in the microwave, using 20-second intervals and stirring between each interval to prevent burning.
- Drizzle or dip biscotti edges in melted white chocolate, allowing excess to drip off.
- Place decorated biscotti on parchment paper and allow chocolate to set and harden completely.
- Store in an airtight container in a cool, dry location for up to 2 weeks, maintaining maximum crispness and flavor.
Notes
- Quick kitchen tip: get all ingredients measured and ready before mixing to streamline the baking process.
- Avoid overmixing the dough to prevent tough, dense biscotti that lack the signature crisp texture.
- Experiment with alternative nuts like almonds or pecans for unique flavor variations and personal touch.
- Ensure completely dry baking environment helps achieve perfect crisp edges and ideal crunch.
- Storage hack: layer biscotti between parchment paper in airtight container to maintain maximum freshness and prevent crumbling.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 260 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg