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White Chocolate-Cranberry Biscotti


These twice-baked cookies have twice the flavor. Feel free to use other fruit/nut/chocolate combinations after the holidays are over.

Tip: Sometimes less is more. In this recipe, be especially careful not to overwork the dough, or the biscotti will be tough. Knead the dough until it just comes together. If it becomes too difficult to handle, refrigerate it for an hour before trying again.

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  • 6 Tbsp butter
  • 2/3 cup sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 Tbsp orange zest
  • 2 whole eggs
  • 1 egg yolk
  • 2 cups flour
  • 1-1/2 tsp baking powder
  • 3/4 cup dried cranberries
  • 3/4 cup white chocolate chips
  • 8 oz white chocolate, chopped


Adapted from


Step 1

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Fit a stand mixer with a paddle attachment and cream the butter, sugar, salt, and vanilla. Add the orange zest, eggs, and egg yolk, and beat until combined.

Combine the flour and baking powder in a small bowl. Add the flour mixture, cranberries, and white chocolate chips to the butter and egg mixture and mix on medium speed until the flour is incorporated.

With floured hands, form the dough into a log on the baking sheet, leaving about 3/4" empty on each side. Place the baking sheet on the middle rack of and bake for 45 minutes, or until golden brown. Let the dough cool for 30 minutes.

Reduce the oven temperature to 325°F. On a cutting board, slice the cooled biscotti diagonally in 1/2" slices. Return the biscotti, sliced side down, to the baking sheet and bake for 35 minutes, or until the biscotti is golden brown and dry, but still soft in the center.

While the biscotti are cooling, melt the white chocolate in a double boiler. Once cool, dip the long, straight side of each biscotti into the white chocolate and place the cookies on a cooling rack, sliced side down. Keep a baking sheet underneath to collect the chocolate drippings. Let the chocolate cool completely before serving.

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