Cranberry White Chocolate Biscotti (Printable)

Crisp Italian twice-baked cookies with dried cranberries and white chocolate chips, ideal for coffee pairing or gifting.

# 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 Make It:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
04 - Beat in eggs one at a time, then mix in vanilla extract until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring until just combined.
06 - Gently fold in dried cranberries and white chocolate chips until evenly distributed.
07 - Divide dough in half. On prepared sheet, shape each half into a log approximately 12 inches long and 2 inches wide, flattening slightly.
08 - Bake logs for 25 to 28 minutes until lightly golden. Remove from oven and cool for 10 minutes.
09 - Lower oven temperature to 300°F.
10 - Using a serrated knife, slice logs diagonally into 1/2-inch thick pieces and arrange cut side down on baking sheet.
11 - Bake slices for 12 minutes, flip, then bake additional 10 to 12 minutes until dry and crisp.
12 - Allow biscotti to cool completely on a wire rack before serving or storage.

# Expert Advice:

01 -
  • They stay perfectly crisp for weeks, making them ideal for gift-giving or keeping on hand for those moments when you need something special with your coffee.
  • The tart-sweet combination of cranberries and white chocolate feels elegant enough for holiday platters but simple enough that even novice bakers can master the technique.
  • The twice-baking process is oddly meditative and produces a texture so satisfying it borders on addictive.
02 -
  • The second bake is where biscotti become shelf-stable magic—don't skip it or shorten it, or you'll end up with cookies that go soft after a few days instead of lasting weeks.
  • Cranberries vary wildly in moisture content; if yours seem especially wet, pat them dry before folding them in, or they'll create soft spots in the finished biscotti.
  • White chocolate scorches easily, so if you're melting it for dipping, do it gently over low heat or in short bursts in the microwave, stirring frequently.
03 -
  • Don't use a hot water bath or steam injection—the low, dry heat of the second bake is what creates the signature crispy texture, so resist any urges to add moisture.
  • If you want extra texture, toast sliced almonds or walnuts and fold 1/3 cup into the dough alongside the cranberries and white chocolate.
  • A serrated bread knife is worth its weight in gold for slicing biscotti cleanly without crumbling; dull knives crush rather than cut.

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