Cranberry White Chocolate Biscotti

Course: Dessert, Snack

Cuisine: Christmas, Italian, North American

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: cookies

Calories: 153kcal

Author: Lord Byron's Kitchen

Loaded with sweet, chewy dried cranberries, this Cranberry White Chocolate Biscotti is drizzled with melted white chocolate making it one of the most delicious and satisfying holiday treats! This should definitely be considered your snack of choice to pair with a cup of tea for an afternoon break!

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Ingredients

6 tablespoons butter, melted
2/3 cup sugar
1/2 teaspoon salt
3 teaspoons vanilla extract
1 1/2 teaspoons baking powder
2 large eggs
2 cups all purpose flour
1/2 cup dried cranberries, roughly chopped
1 cup white chocolate chips
1 teaspoon vegetable oil

Instructions

Preheat your oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a mixing bowl, beat together the butter, sugar, salt, vanilla extract, and baking powder until well combined and creamy.
Next, add the eggs and beat them into the batter until well mixed.
Now, add the flour and dried cranberries. Beat in until just combined. The dough will be sticky.
Turn the dough out onto the prepared baking sheet and form it into a log. (Dust your hands with flour; dough is a bit sticky!)
Form the dough into a rectangle shape that is roughly 4" wide and 16" long.
Bake for 30 minutes. Remove from the oven and set on a wire cooling rack so that air can circulate. Cool for 5 minutes.
Using the parchment paper, slide the log onto a large cutting board. Slice into 3/4" slices across the width of the log.
Place slices back onto baking sheet which has been lined with more parchment paper. Slices are cut side down. Bake for 10 minutes.
Remove from oven. Carefully turn the cookies over and bake for another 10 minutes.
Remove from oven and allow to cool on the baking sheet for 3-5 minutes. Transfer to wire cooling rack to finish cooling completely.
Once cooled, transfer the white chocolate chips and vegetable oil to a microwave-safe bowl. At half power, microwave in increments of 30 seconds, stirring well after each increment until the chocolate is melted and smooth.
Transfer the melted chocolate to a resealable sandwich bag. Cut a small hole in one lower corner. Drizzle the chocolate over the biscotti. Allow the chocolate to firm and harden.
Package biscotti for gift-giving or pile into a food-safe container. Leave at room temperature, or freeze until needed for up to 3 months.

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