A classic Italian biscuit made with white chocolate and cranberries
Ingredients:
-
½
cupdried cranberries
-
½
cupboiling water
-
3
cupsall-purpose flour(plus more for dusting)
-
2
teaspoonsbaking powder
-
¼
teaspoonsalt
-
4
tablespoonsunsalted butter(room temperature)
-
1
cupgranulated sugar(plus more for sprinkling)
-
3
large eggs(plus 1 large egg, lightly beaten)
-
1½
teaspoonspure vanilla extract
-
1½
teaspoonsalmond extract
-
½
cupwhite chocolate chips
Directions:
-
1. Preheat oven to 375°F. Line a large baking sheet with parchment paper; set aside. Place cranberries in a small bowl, and add boiling water. Let stand until plump, about 15 minutes. Drain, pat dry, and set aside. Sift together flour, baking powder, and salt into a medium bowl; set aside.
-
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 3 eggs, one at a time, beating to incorporate after each addition and scraping down the sides of the bowl as needed. Beat in vanilla and almond extracts. Add teh flour mixture, and mix on low speed until combined. Mix in the drained cranberries and the white chocolate chips.
-
3. Turn out dough onto a lightly floured surface; divide in half. Shape each piece into a 16-by-2-inch log, and transfer to prepared baking sheet, about 3 inches apart. With the palm of your hand, flatten logs slightly. Brush beaten egg over the surface of the dough logs, and sprinkle generously with sugar.
-
4. Bake, rotating sheet halfway through, until logs are slightly firm to the touch, about 25 minutes. Transfer logs on parchment paper to a wire rack to cool slightly, about 20 minutes. Reduce oven temperature to 300°F.
-
5. Place logs on a cutting board. Using a serrated knife, cut the logs crosswise on the diagonal into ½-inch-thick slices. Place a wire rack on a large rimmed baking sheet. Arrange slices, cut sides down, on the rack. Bake until firm to the touch, about 30 minutes. Remove pan from oven; let biscotti cool completely on the rack. Biscotti can be kept in an airtight container at room temperature for up to 1 week.
Pingback: The Ultimate List of Christmas Baking Ideas – Dotty Fun
would it be possible to adapt this recipe (or any of your biscotti recipes) to use gluten free flour? And if so would Bob’s Red mill gluten free flour mix work, I am relatively new to gluten free cooking/baking and am still kind of unsure what can and can’t work well with gluten free flour.
Hi Ethan, I’ve never done any gluten-free baking, so I really can’t say for sure how a biscotti recipe would work with gluten free flour or baking baking mix.
Thanks for sharing this article, great way of bring this topic to discussion.Keep up the excellent work !interesting one,i saw your article in google, very interesting to read.I have seen this blog,its really nice to read and has more informative information..
Pingback: Elegant Cakes – Hissy Fit Dip
Pingback: Homemade Chocolate Pudding | Devil0S' Blog
Pingback: Chocolate Pudding Recipe | Brown Eyed Baker | Appliance Repair
Pingback: Best Pinterest Posts » Homemade Chocolate Pudding
Pingback: Best Pinterest Posts » 157 Christmas Cookies & Holiday Recipes
I loved the sound of these and set about making them as Christmas goodies. They were a complete disaster and were thrown away. The dough was so wet and sticky with no chance of even getting it off my fingers let alone shaping into logs! I converted the weights to grams using a proper table so really don’t understand why it was so wet?! Any comments welcome! I would love to get them right but don’t want to waste more chocolate, ,(didn’t use chips, bought a decent bar and chopped it!)
Pingback: Oldies But Goodies {#2} | Brown Eyed Baker
Pingback: Baked Asiago Hummus Recipe | Brown Eyed Baker
Love this idea for holiday baking, but I was wondering if you can freeze biscotti if you want to make ahead?
Hi Laura, Biscotti actually stays for a really long time because they are naturally hard and crunchy. You could make them a few weeks in advance, for sure.
Pingback: Uncle Frankie’s Anisette Biscotti | Brown Eyed Baker
Pingback: Hot Reuben Dip Recipe | Brown Eyed Baker
Pingback: Buffalo Chicken Dip | Brown Eyed Baker
Pingback: Fig and Walnut Biscotti | Christmas Recipes | Brown Eyed Baker
Pingback: Lördagslänkar | Söta saker
These were too tempting not to try. My husband is a food snob and could give Gordon Ramsey competition. His reaction to tasting these was they were absolutely perfect! I bow in gratitude. Plus they are fun to make pretty. THANKS.
These biscotti look wonderful. May have to make them for go allong with VDay breakfast.
These look gorgeous. And I had not seen that cookie table piece — nice!
I love making oatmeal cookies with cranberries and white chocolate chips and this looks like a great, more sophisticated alternative to that ;) can’t wait to give this recipe a try!
This is probably one of the best biscottis I have tasted. I tried making this recipe just today and it turned out perfectly! Thank you for sharing this with us. Great pics too. I love pairing this biscotti with a cup of my homemade espresso coffee
As a fellow baking blogger, how did I not know of your site before now? Who, what? Okay, well, I’m on board now, sister.
Great work!
Yum, cranberries and white chocolate? That sounds like a splendid combination to me!!
Oh my! These HAVE to be good! Nothing like Biscotti to go with your morning coffee! This has to be fantastic with a warm cup o’ Joe!
I have been wanting to try my hand at biscotti, this looks great!
These are delish!
I am a cranberry fan. I am going to love these!
I’ve never made biscotti either. But by coincidence I posted a white choc and dried red fruit recipe on my blog today – I used dried sour cherries but you could sub easily with cranberry. I love almonds too. Have stumbled you!
Cranberry and white chocolate are my favorite mix-ins for scones. I am certain these biscotti must be just delicious!
Biscotti is pretty amazing. Never tried making it from scratch though.