White Chocolate-Cranberry Biscotti

Paulett Nicol


My eldest daughter shared this with me years ago and it has been a favorite ever since. No special pan is required and because we like our biscotti alittle less dry we omit the second bake stage. This sweet treat is always appreciated by co-workers at coffee break. I make a double batch and mail them off to my mom for her to freeze and share with her lady friends. The flavorings can be adjusted so easily to reflect your own personal taste; almond extract instead of vanilla, change the chips, dried fruit or add nuts. It's all good!


★★★★★ 1 vote

makes 3 small loaves
20 Min
25 Min


  • 1/2 c
    butter softened
  • 1 c
  • 4
  • 1 tsp
    good vanilla
  • 3 c
    all purpose flour
  • 1 Tbsp
    baking powder
  • 3/4 c
    dried cranberries
  • 3/4 c
    vanilla or white chocolate chips

How to Make White Chocolate-Cranberry Biscotti


  1. Cream butter and sugar. Add eggs 1 at a time untill fluffy. Add vanilla. Combine flour and b. powder. Gradually add dry ingredients to creamed mixture. Stir in cranberries and chips. Divide into 3 portions. On ungreased sheet pan (line with parchment paper) shape 3 10x2 onch rectangles or loaves. Bake 350 degrees 20-25 min. Cool 5 min and transfer to wire cooling rack. It's at this point you may like to drizzle with a thin powdered sugar frosting. Cut diagonally and enjoy.

Printable Recipe Card

About White Chocolate-Cranberry Biscotti

Course/Dish: Cookies

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