Description
A perfect blend of sweet and tart, these crunchy biscotti are ideal for dunking in coffee or tea.
Ingredients
Scale
- 3 cups (360 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 3 large eggs, at room temperature
- 4 tablespoons (56 g) unsalted butter, melted
- 1 tablespoon neutral oil (canola or vegetable)
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- 1 to 1 1/4 cups white chocolate chips or chopped white chocolate
- Optional: 1/2 cup toasted almonds or pistachios, chopped
- Optional: zest of 1 orange
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- In a separate bowl, beat the eggs and add the melted butter, oil, and vanilla; whisk until smooth.
- Pour the wet ingredients into the dry mix. Stir until the dough comes together, then fold in cranberries, white chocolate, nuts, and orange zest if using.
- Turn the dough onto a lightly floured surface, divide into two portions and shape each into a log (12 inches long, 2 inches wide). Place on the prepared baking sheet.
- Bake for 25–30 minutes until golden and firm. Let cool for 15 minutes before slicing.
- Slice logs diagonally into 3/4-inch pieces. Arrange cut-side up on the baking sheet.
- Bake again for 10–12 minutes, flip slices and bake another 8–10 minutes until crisp and lightly browned.
- Remove from the oven and let cool on a wire rack.
Notes
Store in an airtight container for up to two weeks. Can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: biscotti, cranberry, white chocolate, dessert, coffee
