What's something that you can bring to a cookie swap, gift your neighbors and send to your extended family across the country? White Chocolate and Cranberry Biscotti obviously!
My grandparents are obsessed with biscotti! Each and every year they get a package from yours truly with a big fat bow on it and some White Chocolate and Cranberry Biscotti inside. It last them weeks and it's fun to sprinkle a little bit of Gaby on their day! That way I can send a little love even though I'm an entire country away in LA when they are in Florida!
This one is loaded with chocolate, dried cranberries and then MORE chocolate. It's the perfect thing to dip into your coffee every morning. And it's very much appropriate to send across the country. It ships really well. I just wrap each biscotti in a little paper towel and then pop them all into a zip top bag. Christmas gifts are handled!
White Chocolate and Cranberry Biscotti
Ingredients
- 2 cups all purpose flour
- 1 ½ teaspoon baking powder
- ¾ cup sugar
- ½ cup unsalted butter room temp
- 2 teaspoon grated meyer lemon zest
- ½ teaspoon salt
- 2 large eggs
- ⅔ cup dried cranberries
- 12 ounces white chocolate chips divided in half
Instructions
- Preheat the oven to 350 degrees F.
- Line a heavy baking sheet with parchment paper. Sift together flour and baking powder and set aside. In a mixer, beat the sugar, butter, lemon zest and salt. Beat in the eggs, 1 at a time. Add the flour mixture and beat just until blended. Stir in the cranberries and ½ of the white chocolate chips.
- Form the dough into a 12-inch long, 3-inch wide log on the parchment lined baking sheet. Bake for 30 minutes. Remove and let cool completely.
- Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into ¾-inch-thick slices. Arrange the biscotti on the baking sheet. Bake the biscotti again, for 10-15 minutes, until they are golden brown. Transfer the biscotti to a rack and cool completely.
- Melt the remaining white chocolate chips in a double boiler. Dip the bottom of the biscotti in the white chocolate and let chocolate cool and set.
Great recipe. My only complaint is that 40 minutes is too long for the initial bake, i baked it for 30 minutes and it was definitely cooked enough.
Is it possible to cut back on the sugar in this recipe without ruining it?
I haven't tested it with less sugar so I can't say for sure!
Hi,
These look great. Would you mind sharing the brand and type of white chocolate you use? I've had trouble with it seizing up?
Thank you,
Jo
I usually use the Ghiradelli one! Chips are easily to melt in my opinion
Gaby, can you clarify a question regarding this recipe please?
Step 5 states “ melt the REMAINING White chocolate...”
Was I supposed to put half the white chocolate into the initial batter along with half the mini chocolate chips?
Thanks in advance.
extra word in there! I fixed it 🙂 thanks for catching!
What a thoughtful gift! Something people love to eat and enjoy!!
so thankful I found these!!! I make them at our coffee shop and they consistently sell out within two days
where is it?! I want to come
Made these for Christmas. Delicious but decided to leave out the white chocolate dunk. Felt that would make them too sweet. Will become a new tradition!
How many biscotti does this recipe yield?
16-20