White Chocolate Cranberry Almond Biscotti
With the irresistible combination of sweet white chocolate, buttery almond and tart cranberries, everyone will want to try these yummy White Chocolate Cranberry Almond Biscotti cookies!!
The very first biscotti I ever tried was from a Starbucks. I was getting my usual Skinny Vanilla Latte and decided to go for one of the almond and chocolate biscotti they had purposely placed on the counter (do you fall for that trick too?). They were crunchy and delicious, the perfect complement to my latte.
It wasn’t until now that I realized I could make these myself. I was thinking of ideas for some nice treats to share with my running friends for our annual New Years Run. We do our run on the last morning of the year followed by coffee (and Baileys) at my friend Amy’s house. This white chocolate cranberry almond cranberry biscotti was one of the biscotti that I made to share with my friends – I also made this Double Chocolate Biscotti recipe to share.
Biscotti are a twice-baked biscuit cookie that originates from Italy. They have a characteristic long oval shape and are made dry and crunchy from cutting the loaf while still warm and baking it again. Did you know that the word biscotti actually means twice-baked? Which is precisely the way these cookies are made.
The white chocolate with cranberries and almond are the perfect combination that make these biscotti perfect for anytime of the year. Sweet and crunchy, with the tangyness of the cranberry and buttery almond, these biscotti are sure to make anyone drool.
What you’ll need to make White Chocolate Cranberry Almond Biscotti Cookies
- ⅔ cup granulated sugar
- 2 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- ½ teaspoon almond extract
- 1¾ cups all purpose flour
- ¼ teaspoon salt
- 1¼ teaspoons baking powder
- ⅔ cup dried cranberries
- ⅓ cup white chocolate chips
- 1/2 cup sliced almonds
- white chocolate for melting and finishing
How to make White Chocolate Cranberry Almond Biscotti
Preheat your oven to 350*F and line a cookie sheet with parchment paper.
Whisk together the flour, salt and baking powder and set aside.
In the bowl of your stand mixer fitted with the paddle attachment, combine the sugar, eggs, vanilla extract and almond extract.Beat at medium speed for 3-5 minutes until the mixture thickens and lightens in color. The mixture should be thick and fall from the paddle in a ribbon-like fashion.
Add in the dry ingredients and mix on low to combine.
Add the cranberries, sliced almonds and white chocolate chips and blend on low to combine.
Take half of the dough, and using wet hands, begin to shape the dough into a log that is about 8″ long. Place the log on the parchment lined sheet and flatten it until it is about 1″ thick. Straighten the sides of the log to achieve a more even shape. Repeat with the second half of the dough.
Bake the biscotti for 25-30 minutes or until they feel firm to the touchAllow the biscotti to cool for about 20-30 minutes until they are comfortable to handle.
Carefully peel off the parchment and use a serrated knife to cut the biscotti into slices that are about ¾” thick. Place the biscotti back on the tray, leaving some room in between them. Return the biscotti to the oven and bake at 300*F for 15-20. Adjust the baking time to make your biscotti softer or crunchier.
Allow to cool then dip the ends in melted white chocolate or drizzle with white chocolate if desired
Make game day a healthy affair with this Hot Buffalo Chicken Dip recipe and homemade Greek Yogurt Ranch Dressing! This delicious and nutritious appetizer makes for the perfect Super Bowl appetizer, then check out my Christmas Double Chocolate Biscotti, Copycat Starbucks Lemon Loaf and Best Ever Double Chocolate Banana Bread and more of my delicious healthy baking recipes.
TIPS AND FREQUENTLY ASKED QUESTIONS
Read on for tips and substitution ideas on how to make this recipe, and how to avoid making it a disaster.
How do I keep my biscotti from cracking?
To keep your biscotti from cracking stir the batter well. If the butter is not well distributed in the mixture the points where there’s too much butter will become break down points during cooking. Another way to keep biscotti from cracking is to be gentle when turning the biscotti over in the oven during the second bake.
How long does White Chocolate Biscotti last?
Biscotti can be stored in an airtight container for up to 1 week. Biscotti may be kept wrapped in freezer safe plastic wrap and frozen up to a month.
And enjoy!!
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White Chocolate Cranberry Almond Biscotti Recipe
With the irresistible combination of sweet white chocolate, buttery almond and tart cranberries, everyone will want to try this yummy White Chocolate Cranberry Almond Biscotti recipe.
Ingredients
- ⅔ cup granulated sugar
- 2 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- ½ teaspoon almond extract
- 1¾ cups all purpose flour
- ¼ teaspoon salt
- 1¼ teaspoons baking powder
- ⅔ cup dried cranberries
- ⅓ cup white chocolate chips
- 1/2 cup sliced almonds
- white chocolate for melting and finishing
Instructions
Preheat your oven to 350*F and line a cookie sheet with parchment paper.
- Whisk together the flour, salt and baking powder and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, combine the sugar, almond extract, vanilla extract and eggs.
- Beat at medium speed for 3-5 minutes until the mixture thickens and lightens in color. The mixture should be thick and fall from the paddle in a ribbon-like fashion.
- Add in the dry ingredients and mix on low to combine
- Add the cranberries and white chocolate chips and blend on low to combine
- Take half of the dough, and using wet hands, begin to shape the dough into a log that is about 8" long
- Place the log on the parchment lined sheet and flatten it until it is about 1" thick. Straighten the sides of the log to achieve a more even shape
- Repeat with the second half of the dough
- Bake the biscotti for 25-30 minutes or until they feel firm to the touch
- Allow the biscotti to cool for about 20-30 minutes until they are comfortable to handle
- Carefully peel off the parchment and use a serrated knife to cut the biscotti into slices that are about ¾" thick
- Place the biscotti back on the tray, leaving some room in between them
- Return the biscotti to the oven and bake at 300*F for 15-20. Adjust the baking time to make your biscotti softer or crunchier
- Allow to cool then dip the ends in melted white chocolate if desired
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 121Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 59mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 2g
The provided nutrition information is an estimate and it does not take brands into account. I use an automatic API to calculate this information.
