White Chocolate Cranberry Almond Biscotti

READY IN: 1hr 5mins
SERVES: 18-24




  • Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
  • Cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy.
  • Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture.
  • Stir in the dried cranberries, and almonds.
  • Spray your hands with cooking spray (so the dough doesn't stick) and divide the dough into halves. Form each half into a flattish log and arrange logs at least 3 inches apart on baking sheet.
  • Bake for 30 minutes in preheated oven, or until pale gold.
  • Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
  • Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Drizzle or dip in melted white chocolate.
  • Store in an airtight container at room temperature.