White Chocolate Cranberry Biscotti
Delicious Biscotti that's full of chopped cranberries and almonds, with a hint of white chocolate and even a splash orange juice!
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Servings 32 cookies
- 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!