Cranberry White Chocolate Biscotti (Print Version)

Crisp biscotti studded with tart cranberries and creamy white chocolate for a delightful treat.

# 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 - Set 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 and set aside.
03 - Using an electric mixer, beat the softened butter and granulated sugar until light and fluffy.
04 - Add eggs one at a time to the creamed mixture, then blend in vanilla extract until smooth.
05 - Gradually add the dry mixture to the wet ingredients, stirring until just combined.
06 - Fold dried cranberries and white chocolate chips into the dough evenly.
07 - Divide dough in half; shape each portion into a 12-inch long, 2-inch wide flattened log on the prepared baking sheet.
08 - Bake logs at 350°F for 25 to 28 minutes until lightly golden, then cool for 10 minutes.
09 - Lower the oven temperature to 300°F in preparation for second baking.
10 - Use a serrated knife to cut the logs diagonally into 1/2-inch thick pieces.
11 - Arrange slices cut side down on the baking sheet and bake for 12 minutes; flip and bake an additional 10 to 12 minutes until crisp.
12 - Transfer biscotti to a wire rack and let cool entirely before serving or storing.

# Expert Tips:

01 -
  • They're sturdy enough to dunk without falling apart, turning a simple coffee moment into something almost meditative.
  • The tartness of cranberries cuts through the sweetness in a way that makes you want to keep reaching for one more.
  • They last up to two weeks, which means you can gift them guilt-free or enjoy them slowly throughout the week.
02 -
  • The second bake is non-negotiable—it's what transforms soft cookie slices into shelf-stable, dunking-ready biscotti, so don't skip or rush it.
  • If you slice while the logs are too hot, they'll crumble; if you wait too long, they'll be brittle and hard to cut cleanly, so that 10-minute cooling window is your sweet spot.
03 -
  • Using a serrated knife and gentle sawing motion instead of pressing down prevents the biscotti from crumbling during slicing.
  • If your white chocolate chips seem prone to melting during mixing, toss them lightly in a bit of flour before folding them in—it helps them stay intact.

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