Description
Crisp Italian white chocolate cranberry biscotti emerge as a delightful seasonal treat with festive flavors. Crunchy edges complement sweet white chocolate drizzles, while tart cranberries provide perfect balance for coffee companions.
Ingredients
Scale
- 2 cups (480 ml) all-purpose flour
- 2 large eggs
- 1 cup (170 g) white chocolate chips
- 1.5 tsps baking powder
- 0.5 tsp salt
- 0.67 cup (133 g) sugar
- 6 tbsps (85 g) butter
- 2 tsps vanilla extract
- 0.5 cup (60 g) dried cranberries
- 0.5 cup (60 g) chopped walnuts
- 0.5 cup (85 g) white chocolate chips (for drizzling)
Instructions
- Preparation: Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Mixing Base: Cream butter, sugar, salt, vanilla extract, and baking powder until smooth. Gradually incorporate eggs until slightly curdled, then fold in flour at low speed to create a cohesive dough.
- Ingredient Integration: Gently fold white chocolate chips, dried cranberries, and chopped walnuts into the dough, ensuring even distribution throughout.
- Log Formation: Shape dough into two 10-inch long logs on the prepared baking sheet, smoothing with moistened hands to maintain ¾ to 1-inch height.
- Initial Baking: Bake logs for 25 minutes until lightly golden, then mist with water to facilitate slicing. Cool briefly and cut diagonally into ½ to ¾-inch thick slices.
- Secondary Baking: Arrange biscotti slices on their edges and return to oven, baking 15-30 minutes until edges turn golden brown and achieve desired crunchiness.
- Chocolate Finishing: Melt remaining white chocolate in microwave using 20-second intervals, carefully stirring to prevent burning. Drizzle or dip biscotti edges in melted chocolate.
- Cooling and Storage: Place decorated biscotti on parchment paper, allowing chocolate to set completely. Store in an airtight container for up to 2 weeks to maintain optimal texture and flavor.
Notes
- Moist Dough Management: Use moistened hands when shaping logs to prevent sticky dough from clinging to your fingers and ensure smooth, clean edges.
- Moisture Control: Lightly mist logs with water after first baking to soften the crust, making slicing easier and preventing cracking.
- Crunch Customization: Adjust second baking time between 15-30 minutes based on personal preference for softness or extra crunchiness.
- Chocolate Melting Tip: Microwave white chocolate in short 20-second intervals, stirring between each to prevent scorching and achieve smooth, glossy consistency.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 202
- Sugar: 10 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 32 mg