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Cranberry, Orange, and White Chocolate Biscotti

The name biscotti means ‘twice baked’, a description of the unusual (but easy) technique that makes these cookies so crisp.

Serves 9
Ready in 70 mins
Prep time 25 mins
Cooking time 45 mins
385 calories per serving


> 1/2 stick butter
> 3/4 cup sugar
> 1 tbsp orange zest
> 1 tsp vanilla extract
> 3 large eggs
> 2 cups flour
> 1 1/2 tsp baking powder
> 1/4 tsp salt
> 1/2 cup dried cranberries
> 1/2 cup almonds
> 1 cup white or dark chocolate chips, or a mixture


Preheat oven to 350°F.
Cream together butter, sugar, zest, and vanilla with an electric mixer until light and fluffy.
Mix in 2 eggs and 1 egg white one at a time, beating well after each addition.
Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture.
Stir in the dried cranberries and almonds. Spray your hands with cooking spray so the dough doesn’t stick and divide the dough in half.
Form each half into a flattish log and arrange logs at least 3 inches apart on baking sheet.
Bake for 30 min. in preheated oven, or until pale gold. Cool on baking sheet until cool enough to handle.
On a cutting board, cut logs crosswise on a diagonal into 1-inch thick slices. Arrange on baking sheet.
Bake for an additional 15 min., or until golden. Transfer biscotti to wire racks and cool completely.
Melt chocolate in a microwave-safe bowl by microwaving on medium heat for 20 second increments, stirring thoroughly until chocolate is completely melted.
Drizzle the biscotti with melted white or dark chocolate.

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