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Cranberry-White Chocolate Biscotti

 Cranberry-White Chocolate Biscotti
White chocolate, macadamia nuts and dried cranberries flavor every bite of these crisp cookies.
34 ServingsPrep: 25 min. Bake: 35 min. + cooling

Ingredients

  • 3 tablespoons butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 ounces white baking chocolate, chopped
  • 3/4 cup dried cranberries
  • 3/4 cup coarsely chopped macadamia nuts
  • 1 teaspoon grated lemon peel

Directions

  • In a large bowl, combine butter and sugar. Add eggs, one at a time,
  • beating well after each addition. Beat in vanilla. Combine the
  • flour, baking powder, baking soda and salt; gradually add to creamed
  • mixture. Stir in the white chocolate, cranberries, nuts and lemon
  • peel.
  • On a floured surface, divide dough in half. On a greased baking
  • sheet, shape each portion into a 12-in. x 2-1/2-in. rectangle. Bake
  • at 350° for 24-28 minutes or until golden brown. Cool for 5
  • minutes.
  • Transfer to a cutting board; cut with a serrated knife into 3/4-in.

2 of 2

Cranberry-White Chocolate Biscotti (continued)

Directions (continued)

  • slices. Place cut side down on greased baking sheets. Bake for 10-15
  • minutes or until firm and lightly browned. Remove to wire racks to
  • cool. Store in an airtight container. Yield: about 3 dozen.
Nutritional Facts: 1 serving (1 each) equals 106 calories, 4 g fat (1 g saturated fat), 22 mg cholesterol, 78 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein.