Cranberry White Chocolate Biscotti (Printable)

Crisp biscotti studded with dried cranberries and white chocolate chips, ideal for coffee pairings.

# What You'll Need:

→ 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 Steps:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat butter and sugar together until light and fluffy.
04 - Add eggs one at a time to the creamed mixture, then stir in vanilla extract.
05 - Gradually add the dry mixture to the wet ingredients, mixing until just combined.
06 - Fold dried cranberries and white chocolate chips into the dough gently.
07 - Divide dough in two. On the prepared sheet, shape each portion into a 12-inch long, 2-inch wide log and flatten slightly.
08 - Bake for 25 to 28 minutes until the logs are lightly golden. Let cool on the sheet for 10 minutes.
09 - Lower oven temperature to 300°F.
10 - Using a serrated knife, cut logs diagonally into 1/2-inch thick slices. Arrange slices cut-side down on the baking sheet.
11 - Bake slices for 12 minutes, flip them, then bake an additional 10 to 12 minutes until crisp and dry.
12 - Transfer biscotti to a wire rack and allow to cool completely before serving or storing.

# Expert Advice:

01 -
  • They stay crisp for weeks, so you can actually enjoy them guilt-free without rushing to eat a whole batch.
  • The twice-baking method sounds fussy but honestly becomes meditative once you get the rhythm down.
  • Tart cranberries and sweet white chocolate create this perfect balance that feels fancy but tastes like comfort.
02 -
  • The second bake is non-negotiable for that signature crunch—biscotti that skips it or gets under-baked the second time will taste soft and a little sad.
  • Don't slice them too thin or they'll turn bitter and hard as rocks; the 1/2-inch diagonal cut is the sweet spot between crispy and pleasant to bite.
03 -
  • If you can't find quality white chocolate chips, chop up a bar of white chocolate by hand—the pieces stay more distinct and taste noticeably better.
  • Don't skip the 10-minute cooling period between bakes; it matters more than you'd expect for getting clean, even slices that bake consistently in the second round.

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