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White Chocolate Cranberry Orange Biscotti

Crunchy, twice-baked Italian cookies packed with tart dried cranberries and fresh orange zest, finished with a sweet white chocolate drizzle.
Print Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 24 cookies
Course: Breakfast, Dessert, Snack
Cuisine: American, Italian
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Biscotti Dough
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 1 tbsp orange zest fresh
  • 2.25 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup dried cranberries
Topping
  • 1 cup white chocolate chips melted
  • 1 tsp orange zest for garnish

Equipment

  • Baking sheet
  • Stand Mixer or Hand Mixer
  • Serrated Bread Knife
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Cream softened butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla and orange zest.
  3. Whisk together flour, baking powder, and salt. Gradually add to wet ingredients until combined. Fold in dried cranberries.
  4. Divide dough in half. Shape into two 10x3 inch logs on the baking sheet. Bake for 25-30 minutes until firm and golden.
  5. Remove from oven and cool on the pan for 20-25 minutes. Reduce oven temp to 300°F (150°C).
  6. Transfer logs to a cutting board. Using a serrated knife, slice diagonally into 3/4-inch thick slices.
  7. Place slices cut-side down back on baking sheet. Bake 10-12 minutes, flip, and bake another 10-12 minutes until dry.
  8. Cool completely on a wire rack. Drizzle with melted white chocolate and garnish with extra zest.

Notes

Must use a serrated knife and cool logs for 20 minutes before slicing to prevent crumbling. Store in an airtight container for up to 2 weeks.