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

Author: Gaby Dalkin
5 from 4 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 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Snack
Cuisine American
Servings 10 People


  • 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
  • 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 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 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 ¾-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
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  1. 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,

  2. 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.

  3. 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!

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