Cranberry-White Chocolate Biscotti Recipe

5 3 2
Cranberry-White Chocolate Biscotti Recipe
Cranberry-White Chocolate Biscotti Recipe photo by Taste of Home
Publisher Photo

Cranberry-White Chocolate Biscotti Recipe

Read Reviews
5 3 2
Publisher Photo
White chocolate, macadamia nuts and dried cranberries flavor every bite of these crisp cookies.
MAKES:
34 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + cooling
MAKES:
34 servings
TOTAL TIME:
Prep: 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. 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.
Originally published as Cranberry-White Chocolate Biscotti in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p174

Nutritional Facts

1 each: 106 calories, 4g fat (1g saturated fat), 22mg cholesterol, 78mg sodium, 16g carbohydrate (8g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. Transfer to a cutting board; cut with a serrated knife into 3/4-in. 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.
Originally published as Cranberry-White Chocolate Biscotti in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p174

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Reviews forCranberry-White Chocolate Biscotti

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rokyb010 User ID: 6132993 164392
Reviewed Nov. 27, 2011

"I've made these every year for the past 5 years and they've been a hit every year! My changes are that I use roasted, slivered almonds instead of macadamia nuts, omitted the peel, and used white chocolate chips instead of chopping up baking chocolate."

MY REVIEW
vpastizzo User ID: 49588 95146
Reviewed Jan. 15, 2011

"This is a fairly easy recipe to make, and they are delicious! I substituted slivered almonds for the macadamia nuts."

MY REVIEW
jslvsclf User ID: 919747 169329
Reviewed Apr. 14, 2010

"This sounds really good, but I have one question: Are craisins dried cranberries? If not, where in the grocery store do I look for dried cranberries?"

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