White Chocolate and Cranberry Biscotti

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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!

White Chocolate and Cranberry Biscotti from www.whatsgabycooking.com (@whatsgabycookin)

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

5 from 2 votes
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!
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Breakfast, Snack
Cuisine American
Servings 10 People


  • 2 cups all purpose 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


  • 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 1/2 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 40 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 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.
  • 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.


Get creative when adding chocolate. You can dip the tip, or the flat edge. Drizzle contrasting colored chocolate or the same.

Nutrition Information

Calories: 451kcal | Carbohydrates: 61g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 225mg | Potassium: 144mg | Fiber: 1g | Sugar: 41g | Vitamin A: 342IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg


  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’ve never made biscotti before, so this is probably the push I need to try it. I have to take something to a choir event on Monday, and these could be exactly right for that.

  3. I’ve recently switched to black coffee in the mornings and this biscotti would definitely make my coffee routine feel a little more indulgent! Looks marvelous, Gaby.

  4. I made these on Monday for the choir social and almost the whole plateful I took was eaten. I had to make a minor adjustment due to a shopping malfunction (forgot to buy lemons) but they were very good made with orange zest. I also divided the dough into two and used white chocolate and cranberries in one half and dark chocolate and cherries in the other. Mine didn’t look as neat as yours, I had issues with crumbling as I probably didn’t let them cool enough as I was against a deadline and my initial logs weren’t very neat. However, they tasted amazing, so thank you for the recipe.

    1. I’m so glad you gave me the orange idea! I am out of lemons and was wondering if they’d still taste good without…

  5. I gave biscotti to my foodie friends as Christmas gifts a few years ago and they loved it. I may have to recycle that idea again this year with this recipe for the co-workers.

  6. 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!

  7. 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.

  8. 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,

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