White Chocolate Cranberry Almond Biscotti
Twice-baked Italian-style biscotti studded with white chocolate chips, tart dried cranberries, chewy apricots, and crunchy almonds. Bright lemon zest perfumes the butter-rich dough. Perfect for dunking in coffee or tea.
Ingredients
- 2 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ¾ cup sugar
- ½ cup unsalted butter, room temperature
- 1 teaspoon lemon zest, grated
- ¼ teaspoon salt
- 2 large eggs, room temperature
- ¾ cup raw almondsblanched sliced almonds1:1texture
changes crunch slightly
- ⅝ cup dried cranberries
- ½ cup dried apricots
- 10 ounce white chocolate chips
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Line a heavy large baking sheet with parchment paper.
- 3
Mix sugar, butter, and lemon zest in a large bowl until well blended.
- 4
Beat in eggs until well blended.
- 5
Add flour, baking powder, and salt and beat just until blended.
- 6
Stir in almonds, white chocolate chips, and dried cranberries and apricots.
- 7
Form dough into a long log on the prepared baking sheet.
- 8
Bake until light golden, about 40 minutes.
- 9
Cool for 30 minutes.
- 10
Cut log into 1/2 inch thick slices using a serrated knife.
- 11
Lay biscotti flat on a baking sheet and bake until beginning to turn golden, about 15 minutes.
- 12
Transfer to a wire rack and cool completely.
Tips
Use a serrated knife for clean slices through the baked log.
Ensure butter and eggs are at room temperature for proper emulsification.
Good to Know
Store in an airtight container at room temperature for up to 2 weeks.
Dough can be prepared through the first bake, cooled, wrapped, and refrigerated overnight before slicing and second bake.
Serve with coffee, tea, or hot chocolate for dunking.
Common Mistakes
Do not overbake the initial log or slices will be too hard to cut cleanly.
Do not skip the 30-minute cooling period after first bake; the log will be too soft to slice.
Substitutions
changes crunch slightly