White Chocolate Cranberry Almond Biscotti

I have almost fully recovered from my food coma of Christmas 2014. I had 3 family dinners in the span of 4 days. All of them were filled with Ukrainian food that consisted of dough, butter, onions, more butter and the odd slice of turkey. Don’t even get me started on the sheer volume of chocolate that was also consumed. It was all worth it. But, I am already dreading my triumphant return to the gym next week. 

I’ve been meaning to feature this biscotti recipe on the blog for some time now. It has been a cookie staple in my house for a few years. I really got into biscotti while I worked at Starbucks throughout university. Before that, I had never even heard of it. Biscotti is a twice-baked cookie originating from Italy. They are crunchy and known for their oblong shape. They are also seriously addicting. This is one of my favourite recipes. The combination of orange, cranberry and almond flavours are so delicious. I eat my biscotti with a little drizzle of semi-sweet chocolate and also plain. The recipe is also super simple and worth the calories. 

You will need:

1/2 cup unsalted butter, softened
1.5 cups white sugar
3 eggs
3 oz. white chocolate, melted
2-3/4 cups all purpose flour
2-1/2 tsp. baking powder
1 tsp. salt
1/4 cup orange juice
1 tsp. almond extract
1/2 cup toasted almonds, coarsely chopped
1/2 cup dried cranberries, coarsely chopped

Place sugar and butter in a large bowl. 

Using an electric mixer, beat butter and sugar on medium speed until light and fluffy. 

On low speed, mix in your eggs. 

Next add your melted white chocolate. 

Combine flour, salt and baking powder and slowly add to wet ingredient mixture. 

Mix well.

Next add in orange juice. 

Next add in almond extract. 

Mix on low speed until all ingredients are fully incorporated. 

Should look like so. 

Dough will be soft but sticky. 

Using a wooden spoon or spatula, slowly mix in chopped almonds and cranberries. 

Blend until completely incorporated.

Divide dough in half and shape each half into 9 x 2 inch logs on separate baking sheets that have been lined with parchment paper and greased with cooking spray and lightly floured. 

Bake in a 350 degree Fahrenheit oven for 30 minutes, or until log is golden brown. 

Remove from oven and cool for 10 minutes. 

Cut each log into 1 inch slices. 

Place cut sides down on the same baking sheets and bake for an additional 20 minutes turning over after 10 minutes.

Remove from oven and place on wire racks to cool completely. 

 Drizzle with melted semi-sweet or white chocolate.

I typically drizzle half of the biscotti with semi-sweet chocolate and leave the second half plain. 

This biscotti is crunchy and delicious. 

I love the combination of orange, cranberry and almond flavours. 

Enjoy!

White Chocolate Cranberry Almond Biscotti

2014-12-29 18:00:11

Yields 24

Delicious crunchy biscotti cookies that combine orange, almond and cranberry flavours.

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Prep Time

20 min

Cook Time

1 hr

Total Time

1 hr 20 min

Prep Time

20 min

Cook Time

1 hr

Total Time

1 hr 20 min

Ingredients

1. 1/2 cup unsalted butter, softened
2. 1.5 cups white sugar
3. 3 eggs
4. 3 oz. white chocolate, melted
5. 2-3/4 cups all purpose flour
6. 2.5 tsp. baking powder
7. 1 tsp. salt
8. 1/4 cup orange juice
9. 1 tsp. almond extract
10. 1/2 cup toasted almonds, coarsely chopped
11. 1/2 cup dried cranberries, coarsely chopped
12. Semi-sweet or melted chocolate, optional (for drizzling)

Instructions

1. Place butter and sugar in a large bowl. Using an electric mixer, beat until light and fluffy on medium speed.
2. On low speed, add eggs and melted chocolate until combined.
3. Combine flour, salt and baking powder and add to wet ingredients until completely combined.
4. Add orange juice and almond extract. Blend until combined.
5. Using a wooden spoon or spatula, stir in almonds and cranberries. Dough will be soft and sticky.
6. Divide dough in half and shape each into 9 x 2 inch logs on separate baking sheets that have been lined with parchment paper and greased and lightly floured.
7. Bake at 350 degrees fahrenheit for 30 minutes or until golden brown.
8. Remove from oven and allow to cool for 10 minutes.
9. Cut each log into 1 inch wide slices.
10. Place biscotti cut side down onto baking sheets and bake for an additional 20 minutes, turning over after 10 minutes.
11. Remove to wire racks and cool completely.
12. Drizzle with melted semi-sweet or white chocolate (optional)
13. Enjoy!

Notes

1. Biscotti can be stored in an air tight container for up to 1 week.

By Claudia's Cookbook

Adapted from Kraft Canada

Adapted from Kraft Canada

Claudia's Cookbook http://www.claudiascookbook.com/