Dessert

White Chocolate-Cranberry Biscotti

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prep time

20 min

total time

1 hr 10 min

Makes 2 dozen cookies or 24 servings, 1 cookie each.

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photo by:

kraft

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What You Need

1/2 cup butter, softened

1-1/2 cups sugar

3 eggs

3 oz. Baker's White Chocolate, melted, cooled

2- 3/4 cups flour

2-1/2 tsp. Magic Baking Powder

1 tsp. salt

1/4 cup orange juice

1 tsp. almond extract

1/2 cup coarsely chopped, toasted whole almonds

1/2 cup coarsely chopped dried cranberries

Make It

PREHEAT oven to 350°F. Beat butter and sugar until light and fluffy. Blend in eggs and chocolate. Add combined flour, baking powder and salt; mix well. Add orange juice and almond extract; beat until well blended. Stir in almonds and cranberries. (Dough will be sticky.)

DIVIDE dough in half; shape each half into 9x2-inch log on separate greased and lightly floured baking sheet.

BAKE 30 minutes or until golden brown. Remove from oven; cool 10 minutes. Cut each log into 12 (3/4-inch-wide) slices. Place, cut sides down, on baking sheets. Bake an additional 20 minutes, turning over after 10 minutes. Remove to wire racks; cool completely.

kraft kitchens tips

Special Extra

Drizzle cooled cookies with additional melted Baker's White Chocolate, or with melted Baker's Semi- Sweet Chocolate. Let stand until chocolate is firm.

Storage Know-How

Store in an airtight container for up to 2 weeks. Or, freeze up to 3 months.

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rating

I really enjoyed the flavor of the biscotti, but I found that the bottoms of the logs browned too much. How do you prevent this? The second time I made them, I used parchment paper and the same thing happened. I also reduced the heat and moved the racks up, but the bottoms still got really dark...
posted by craigmac01 | on 1/19/2012

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Wonderful flavour and texture. I would definitely make this recipe again - makes a great hostess gift.
posted by lesjean | on 12/31/2008

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absolutely delicious! I added pistachio nuts, as well.
posted by a cook | on 12/27/2008

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I love this biscotti Recipe! Will definately make again. These are great holiday cookies.
posted by a cook | on 11/22/2008

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This is a very good biscotti recipe. I did cut back a bit on the sugar, and I cooked it less than was required. Friends at work really loved it.
posted by dawnsathome | on 6/15/2008

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Sooo tasty! Omitted the white chocolate (all the stores in my neighbourhood were sold out!) but added 1 tsp of vanilla and only 1 cup of sugar. Will definately do this one again!
posted by a cook | on 12/18/2007

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This is a must bake every Christmas now in my family. they are also great for giving as a gift as they look great and travel well in little gift bags or boxes.Absolutely delicious!
posted by b_greely | on 12/1/2007

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Very sweet. White chocolate in the dough is very good, but maybe we could cut down on the sugar without sacrificing crispiness. As with all biscotti, the dough is looser than you think it should be. My "logs" were more like pancakes after the 1st baking, but in the end some cut into nicely shaped biscotti and dried out well in the 2nd baking. Longer cooling after the first baking made cutting easier. Still, there were lots of duds for the chef to eat. :) I baked half the dough on a stone and half on a parchment covered stainless steel sheet. The latter worked better. Almond extract and fresh orange juice added nice complexity to the flavors.
posted by a cook | on 8/30/2007

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I found this recipe to be relatively easy to make but was not sure I was shaping the dough in the right dimensions as on the instructions. No matter, it all turned out well and in an air tight container, they kept for three weeks anyway when we ran out.
posted by a cook | on 12/6/2006

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Very easy to make. My very Italian father said it was the best biscotti he had ever tasted.
posted by kimkrause1 | on 11/28/2006