This one is an Italian classic. This twice baked cranberry white chocolate biscotti is a taste of Italy. The biscotti are crisp and golden, with chewy cranberries adding bursts of flavor in every bite. After baking, they’re dipped in melted white chocolate, giving them a rich and indulgent finish. This small batch recipe is simple yet impressive, making it a great choice for holiday gifts or a cozy afternoon snack.
Main Recipe Ingredients Notes
- Dried Fruit and Nuts: Cranberries, and apricots, adds a burst of sweetness and tanginess, balancing the otherwise neutral or slightly sweet flavor of the biscotti dough. Nuts, like almonds and hazelnuts, contribute a rich, nutty flavor that complements the sweetness of the biscotti. Nuts adds crunch to the biscotti. The chewiness of dried fruit contrasts with the crisp texture of the biscotti, providing a delightful variation in each mouthful.
- White Chocolate: Sweet and creamy, white chocolate adds a rich sweetness that pairs well with tart or citrus flavors.
How To Make Cranberry Biscotti
Step One: Begin by setting your oven to 350℉.
Step Two: Lightly spray a baking sheet with cooking spray to prevent sticking. Then, sprinkle a bit of flour over the greased surface. This will help the biscotti dough from sticking while it bakes.
Step Three : Mix dry ingredients
Step Four: Add eggs
Step Five: Mix
Step Six: Add fruit and nuts
Step Seven: Shape Loaf
Step Eight: First Bake
Step Nine: Slice
Step Ten Second Bake
Step Eleven: Melt white chocolate and dip.
Cranberry Apricot Biscotti Dipped in White Chocolate
Cranberry Biscotti dipped in white chocolate is a delightful treat that combines the tartness of dried cranberries with the creamy sweetness of white chocolate. These twice-baked Italian cookies are perfect for dunking in coffee or enjoying on their own.
Yield: 24 Biscotti
Calories Per Cookie: 195
Ingredients
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 3 eggs 3
- ¼ cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon zest of 1 orange
- ½ cup dried cranberries
- ½ cup dried apricots chopped
- ½ cup walnuts chopped
- ¼ cup hazelnuts chopped
- ¼ cup dates pitted, chopped
- 1 cup white chocolate chopped
Instructions
- Begin by setting your oven to 350℉. This allows it to warm up while you prepare the dough.
- Lightly spray a baking sheet with cooking spray to prevent sticking. Then, sprinkle a bit of flour over the greased surface. This will help the biscotti dough from sticking while it bakes.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 3/4 cup of sugar, 1 teaspoon of baking powder, and a pinch of salt. Use a whisk to mix these dry ingredients together until they are evenly combined.
- In a separate, smaller bowl, beat 3 large eggs. Add 1/4 cup of melted butter, 1 teaspoon of vanilla extract, 1/2 teaspoon of almond extract, and 1 tablespoon of grated orange zest. Mix everything together until well combined.
- Gradually pour the wet mixture into the bowl with the dry ingredients. Use a spatula to gently mix the ingredients together until they form a dough. Be careful not to overmix; you want the ingredients to just come together.
- Gently fold in 1/2 cup of dried cranberries, 1/2 cup of chopped dried apricots, 1/4 cup of chopped walnuts, and 1/4 cup of chopped hazelnuts. This adds flavor and texture to your biscotti.
- Take the dough and shape it into a log that is about 12 inches long and 3 inches wide. Place the log onto the prepared baking sheet.
- Place the baking sheet in the preheated oven and bake the dough for 25-30 minutes, or until the log is lightly golden on top. Once done, take it out of the oven and let it cool on the baking sheet for about 10 minutes.
- Reduce the oven temperature to 300℉. While the oven cools down, use a serrated knife to slice the log into pieces that are about 1/2-inch thick. Make sure to slice them carefully to keep their shape.
- Lay the slices flat in the baking dish, with the cut side facing down. Place the pan back in the oven and bake for an additional 15-20 minutes. Halfway through, flip each biscotti slice over to ensure they bake evenly on both sides. They should be golden and crisp when done.
- Let the biscotti cool completely. Place the white chocolate chips in a microwave safe bowl and melt them in 30-second intervals, stirring in between each interval, until the chocolate is smooth.
- Once the biscotti are cool, dip one end of each piece into the melted white chocolate. Place the dipped biscotti on a sheet of parchment paper to set.
- Allow the white chocolate to harden before serving or storing the biscotti in an airtight container.
Notes
- Forming the dough into a uniform log (about 12 inches long and 3 inches wide) ensures that the biscotti bake evenly. If the log is uneven, some parts may bake faster than others, leading to inconsistent texture.
- Baking the dough log until it’s lightly golden sets the structure of the biscotti. This bake is essential to firm up the dough so it can be sliced without crumbling.
- Letting the log cool for about 10 minutes after the first bake allows it to firm up slightly, which makes slicing easier and reduces the risk of breaking.
- Using a serrated knife to cut the log into 1/2-inch slices is crucial for maintaining the biscotti’s shape. A serrated knife helps prevent the biscotti from crumbling.
- The second bake is what gives biscotti their characteristic crunch. Baking the slices twice (flipping them halfway through) dries them out, creating the perfect crispy texture.
Nutrition
Serving: 1biscotti | Calories: 195kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 89mg | Fiber: 1g | Sugar: 16g
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