White Chocolate and Cranberry Biscotti

Biscotti is a perfect homemade treat for this time of year and you can customize it depending on who you are making it for. With or without nuts. White Chocolate or Dark Chocolate… or both! Dried fruits. Plain. Citrus Zest. The possibilities are endless.

This year I whipped up a few batches of this Biscotti. I sent them around to some of my friends in LA, family across the country and then kept a few stashed away for myself! The combination of the dried cranberries and the white chocolate bottom are perfect for Christmas. Since over-nighting these little treats out earlier this week, I’ve already gotten calls from my families neighbors asking for another order 🙂

White Chocolate and Cranberry Biscotti

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 5 minutes

Yield: Serves 10

White Chocolate and Cranberry Biscotti


  • 2 cups AP flour
  • 1 1/2 tsp baking powder
  • 3/4 cup sugar
  • 1/2 cup unsalted butter, room temp
  • 2 tsp grated meyer lemon zest
  • 1/2 tsp salt
  • 2 large eggs
  • 2/3 cup dried cranberries
  • 12 ounces white chocolate chips, divided in half


  1. Preheat the oven to 350 degrees F.
  2. 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 1/2 of the white chocolate chips.
  3. Form the dough into a 12-inch long, 3-inch wide log on the parchment lined baking sheet. Bake for 40 minutes. Remove and let cool completely.
  4. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 3/4-inch-thick slices. Arrange the biscotti on the baking sheet. Bake the biscotti again, for 15 minutes, until they are golden brown. Transfer the biscotti to a rack and cool completely.
  5. 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.

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  1. Gaby, thank you for this post. I have a biscotti recipe that I love which is similar to this although also has pistachios. I always have just dipped half the biscotti in the white chocolate. It looks fine but not quite right. Of course, no one has ever complained but it bugs me (I am going to post about them soon because they are one of my favorite X-mas cookies). Anyway, it never occurred to me to just dip the whole bottom in the chocolate. Much better presentation! Thank you!

  2. I made this biscottis today and they are amazing! Thank you so much for this recipe.
    Very easy to make, they taste great even without the chocolate. Don’t get me wrong I made them with chocolate but if there is someone who can’t eat chocolate no worries.
    THank you!

  3. I’m making these wonderful creations for the second time. They’re in the oven now.

    I made them for Christmas and they were everyone’s favorite especially mine!

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