Best White Chocolate Cranberry Almond Biscotti Recipes

Cranberry and Almond Biscotti With White Chocolate Drizzle image

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h20m

Yield 30 biscotti

Number Of Ingredients 11

2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar (can use another 1/4 cup more for a sweeter taste)
1/2 cup butter, room temperature
2 large eggs
1 1/2 teaspoons almond extract
1 1/2 cups dried cranberries
1/2-3/4 cup almonds (chopped or sliced)
1 egg white
8 ounces white chocolate

Steps:

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).

White Chocolate Cranberry Almond Biscotti image

Provided by Oliver Fischers Mo

Categories Dessert

Time 1h5m

Yield 18-24 pieces, 18-24 serving(s)

Number Of Ingredients 12

1/4 cup butter
3/4 cup white sugar
1 tablespoon orange zest
1/2 teaspoon vanilla extract
2 eggs
1 egg white
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup dried cranberries
1 1/4 cups almonds (try whole or slivered)
white chocolate chips, for melting

Steps:

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.