Cranberry White Chocolate Biscotti

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  • ½ cup butter softened
  • 1 cup sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 TBSP baking powder
  • ¾ cup dried Cranberries
  • ¾ cup vanilla or White chocolate chips


  • Preheat oven to 350 Degrees F.
  • Cream the Butter and sugar together in mixer on medium speed until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • Combine flour and baking powder; gradually add to creamed mixture and mix well.
  • Stir in cranberries and vanilla chips. Divide dough into three portions.
  • On ungreased baking sheets (I line with parchment paper) , shape each portion in to a 10 in x 2 in log. You will need to flour your hands to shape the dough.
  • Bake at 350 Degrees for 20 minutes, or until lightly browned. Cool for 5 minutes.
  • Transfer to a cutting board; cut diagonally with a serrated knife into 1 in. slices. Place cut side down on an ungreased cookie sheet.
  • Bake 15-20 minutes or until golden brown. Remove to wire racks to cool.
  • Store the biscotti in an airtight container.
  • Make about 2 dozen depending on size.