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White Chocolate-Cranberry Biscotti

 White Chocolate-Cranberry Biscotti
The original version of this recipe was handed down from my great-aunt. Through the years, my mother and I have tried different flavor combinations...this is a favorite for all. —Brenda Keith, Talent, Oregon
15 ServingsPrep: 15 min. Bake: 35 min. + cooling


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 4 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 cup dried cranberries
  • 3/4 cup vanilla or white chips


  • In a large bowl, cream butter and sugar 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, shape each portion into a 10-in. x 2-in.
  • rectangle. Bake at 350° for 20-25 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 ungreased baking sheets.
  • Bake for 15-20 minutes or until golden brown. Remove to wire racks
  • to cool. Store in an airtight container. Yield: 2-1/2 dozen.

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White Chocolate-Cranberry Biscotti (continued)

Nutritional Facts: 1 serving (2 each) equals 281 calories, 10 g fat (6 g saturated fat), 75 mg cholesterol, 167 mg sodium, 43 g carbohydrate, 1 g fiber, 5 g protein.