Cranberry Biscotti with White Chocolate

The original version of this Cranberry Biscotti with White Chocolate was given to me by my aunt. Through trial and error I have come up with a version that I enjoy best.  So every time I visit my aunt at Christmas time, I have to make, bake and bring a batch of these; it’s kind of a tradition now.

These are very sweet biscotti and some of the eater’s reviewers have complained that they are too sweet. I am publishing the recipe, with the original amount of sugar it, but I have baked it after reducing sugar to 1 cup, and it is still Excellent

I baker friend made these change with very good result.

Used 1/2 c white sugar and 1/4 c Splenda brown sugar. Used 1 cup whole wheat flour and 1 1/2 (scant) cups regular flour. Finally, he added 1/2 cup of chopped cinnamon flavored almonds.

Other variation:

  • 3/4 cup cranberries and 3/4 cup toasted whole almonds and increase almond extract.
  • For those of you who like a little spiced up version. Soak the cranberries in brandy for at least 24 hours if not for days. Drain them before adding them to the recipe.
  • Replace almond extract with vanilla and added 1 teaspoon lemon or orange zest.
  • Use good dark chocolate instead of the white chocolate. The result is a nice contrast with the chocolate and sweet biscotti.
  • Swap out some chopped white chocolate chips for the cranberries and eliminate the drizzle, easier to make, with the same great taste.

Conclusion: I l LOVE these Cranberry Biscotti.....but.... DEFINITELY, would reduce the sugar.

Cranberry Biscotti with White Chocolate REcipe


  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 1/2 teaspoon almond extract
  • 1 1/2 cups dried cranberries (about 6 ounces)
  • 1 egg white
  • 6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped, or white chocolate chips


  1. Line baking sheet with parchment paper or silicon baking mat and set aside. 
  2. Place one oven rack in the center of oven and preheat oven to 350 degrees F (165 degrees C).
  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  4. In another bowls combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in cranberries and vanilla chips.
  5.  Divide dough into three portions, place on prepared baking sheet and shape each portion into a 10-in. x 2-in. rectangle.
  6. Place into over and bake for 20-25 minutes or until lightly browned.
  7. Remove for over and cool for 5 minutes, or until cool enough to handle.  Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices.
  8. Place cut side down back on to baking sheet. Bake for 15-20 minutes or until golden brown, turning over half way through the bake
  9.  Remove from oven and place on wire racks to cool.
  10. Stir chocolate in top of double boiler over simmering water until smooth. Remove from over water.
  11. Using fork, drizzle chocolate over biscotti. Place on waxed paper and let stand until chocolate sets, about 30 minutes.
  12. Cool completely and store in an airtight container to maintain freshness. 

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