Twice-Baked White Chocolate Cranberry Almond Biscotti
Classic Italian twice-baked cookies featuring tart dried cranberries, crunchy almonds, and sweet white chocolate drizzle. The orange zest adds bright citrus notes that complement the rich butter base. Perfect for dunking in coffee or tea, these crispy biscotti make elegant gifts during holidays or special occasions. The double-baking process creates the signature crunchy texture that keeps well for weeks when stored properly.
Ingredients
- ¼ cup butter
- ¾ cup white sugar
- 1 tablespoon orange zest
- ½ teaspoon vanilla extract
- 2 eggs
- 1 egg white
- 2 cups all-purpose flouralmond flour1:2gluten-freegluten-free
denser texture
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup dried cranberries
- 1 ¼ cups almonds, try whole or slivered
- white chocolate chips, for melting
Instructions
- 1
Preheat oven to 325 degrees F and line a baking sheet with parchment paper
- 2
Cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy
- 3
Mix in eggs and egg white one at a time, beating well after each addition
- 4
Sift together flour, baking powder, and salt, then gradually blend into the creamed mixture
- 5
Stir in dried cranberries and almonds
- 6
Spray hands with cooking spray and divide dough into halves
- 7
Form each half into a flattish log and arrange logs at least 3 inches apart on baking sheet
- 8
Bake for 30 minutes or until pale gold
- 9
Allow logs to cool on baking sheet until cool enough to handle
- 10
Cut logs crosswise on a diagonal into 1 inch thick slices on a cutting board
- 11
Arrange slices on baking sheet and bake for an additional 15 minutes or until golden
- 12
Transfer biscotti to wire racks and cool completely
- 13
Drizzle or dip in melted white chocolate
Tips
Spray hands with cooking spray when shaping dough to prevent sticking and ensure smooth log formation.
Cool logs completely before slicing to prevent crumbling and achieve clean diagonal cuts.
Store finished biscotti in airtight containers at room temperature for up to 3 weeks.
Good to Know
Store in airtight container at room temperature for up to 3 weeks
Can be made up to 3 weeks ahead and stored in airtight containers
Serve with coffee, tea, or dessert wine for dunking
Common Mistakes
Don't skip cooling time between bakes to avoid crumbling when slicing
Use cooking spray on hands to avoid sticky dough mess when shaping logs
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze these biscotti?
Yes, freeze completely cooled biscotti in freezer bags for up to 3 months. Thaw at room temperature before serving.
What if my logs spread too much during baking?
The dough may be too warm or soft. Chill shaped logs for 15 minutes before baking next time.
How long should I cool the logs before slicing?
Cool logs for at least 15-20 minutes until they're cool enough to handle but still slightly warm for easier cutting.