Cranberry and Almond Biscotti With White Chocolate Drizzle

READY IN: 1hr 20mins




  • Set oven to 350 degrees.
  • Line a baking sheet with parchment paper.
  • In a bowl whisk together flour with baking powder and salt.
  • Using an electric mixer beat the butter, sugar and eggs with extract until well blended (about 4 minutes).
  • Add in the flour mixture, then the cranberries and almonds; mix well to combine.
  • Divide the dough in half.
  • With floured hands shape the dough in about 9 x 2-inch logs.
  • Transfer the logs to prepared baking sheet, spacing evenly.
  • In a small bowl whisk the egg white until foamy, the brush the egg white on top and sides of each log.
  • Bake the logs until golden brown, about 35 minutes (the logs will spread when baked).
  • Cool completely in the baking pan (leave the oven heat on to 350 degrees).
  • Transfer the logs to a work surface.
  • Shake out any crumbs from the parchment paper, then place back on the baking sheet with clean-side facing upwards.
  • Using a serrated knife, sliced the logs on diagonal about 1/2 - 3/4-inches.
  • Arrange the sliced biscotti cut side down on the same baking sheet.
  • Bake for 10 minutes; turn the biscotti over and bake for another 5 minutes, just until beginning to lightly brown.
  • Transfer biscotti to a rack to cool.
  • For the glaze: stir the white chocolate in a double boiler over simmering water until smooth.
  • Remove from over the water.
  • Using a fork, drizzle chocolate over biscotti.
  • Let stand until chocolate sets (about 30 minutes).