This is one of our FAVORITE cookies to make at Christmas time!!! It takes a little bit more time than most of our other cookies, but trust me they are more than worth it! These Biscotti are loaded with cranberries and almonds, with a hint of white chocolate and even orange juice (Mmm, I know right?!).
Now, like the rest of our Christmas Baking Frenzy cookies, these Biscotti are perfect for adding to a goodie tray for a friend or neighbor, and are even gorgeous on their own in a simple mug as a teachers gift! (Or you could save them all for yourself…we won’t tell!). Be sure to make a double batch, these freeze great and will hold up to 3 months (in a sealed airtight container)!
White Chocolate Cranberry Biscotti
- 1/2 c Butter softened
- 1 1/2 c Sugar
- 3 lg Eggs
- 3 squares White Bakers Chocolate melted and cooled
- 2 3/4 c Flour
- 2 1/2 tsp Baking Powder
- 1 tsp Salt
- 1 tsp Almond Extract
- 1/4 c Orange Juice no pulp
- 1/2 c Toasted chopped Almonds (we use slivered, you can use whole and chop more)
- 1/2 c Dried Cranberries rough chopped
Preheat oven to 350 degrees Fahrenheit.
In stand mixer beat butter and sugar until light and fluffy.
In a small bowl sift together flour, baking powder and salt, add to wet mixture and mix well.
Add orange juice and extract, beating until well combined. Stir in chopped almonds and cranberries.
Divide dough in half, place each half on a lightly greased and floured baking sheet and shape into a 9"x 2" "log" (see photos)
Bake 25 minutes, until golden brown. Remove from oven and let cool 10 mins. Cut each log into about 12 3/4" slices, place cut side down on baking sheet and bake an additional 15-20 minutes (turn over halfway through) and remove once each side is lightly golden
*Make sure to check halfway through as each oven is different and you do not want them to burn
Once cooled you can drizzle with semi-sweet or white chocolate!
Here are some photos showing the progression of the delicious Biscotti!
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