Cranberry White Chocolate Biscotti (Printable version)

Twice-baked Italian cookies with tart cranberries and creamy white chocolate, ideal for coffee pairing or gifting.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 2/3 cup granulated sugar
05 - 1/2 cup unsalted butter, softened
06 - 2 large eggs
07 - 1 teaspoon vanilla extract

→ Add-Ins

08 - 3/4 cup dried cranberries
09 - 3/4 cup white chocolate chips or chopped white chocolate

# How to Make It:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl; set aside.
03 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
04 - Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, stirring just until combined.
06 - Fold dried cranberries and white chocolate chips into the dough evenly.
07 - Divide dough in half; shape each half into a log approximately 12 inches long and 2 inches wide on the prepared sheet. Flatten slightly.
08 - Bake logs for 25 to 28 minutes until lightly golden, then remove and cool for 10 minutes.
09 - Reduce oven temperature to 300°F.
10 - Slice logs diagonally into 1/2-inch thick pieces using a serrated knife; arrange cut side down on the baking sheet.
11 - Bake biscotti for 12 minutes, flip, and bake an additional 10 to 12 minutes until crisp and dry.
12 - Allow biscotti to cool completely on a wire rack before serving or storing.

# Expert Suggestions:

01 -
  • They stay crispy for two weeks, which means you can make them ahead and actually enjoy your holiday instead of stress-baking.
  • The cranberries give you that tart punch against the sweetness, so every bite feels balanced and grown-up.
  • They're stunning without being fussy—the twice-baking method sounds complicated but it's honestly just two oven trips.
02 -
  • The second bake is non-negotiable—it's what transforms these from soft cookies into the crispy dunking vessels they're meant to be, so don't skip it or cut the time short.
  • Your white chocolate will melt into the dough slightly during the first bake, and that's exactly what creates those creamy pockets you're after.
  • Slice while the logs are still slightly warm but not hot, because they firm up as they cool and become harder to cut cleanly.
03 -
  • Use a serrated knife for slicing the logs—a chef's knife will crumble and crush the edges, but a serrated blade glides through cleanly.
  • If your white chocolate is very thick, chop it roughly before folding it in so the pieces distribute more evenly throughout the dough.

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