Is a holiday morning complete without biscotti to pair with your coffee? I think not. And this Cranberry White Chocolate Biscotti recipe is our family’s favorite. Whether you dunk your biscotti or simply eat it alongside your coffee to avoid crumbs at the bottom of your coffee cup (like me!) I hope you enjoy this recipe!

If you’d like a handy printable version and printable tags to include if you make it to give as a gift, I’d be happy to email it to you – you can get both here!

Cranberry White Chocolate Biscotti Recipe:

Prep Time: 30 min
Total Time: 1 hr 40 min
Adapted from a Kraft Kitchen recipe.

2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup dried cranberries
6 oz white chocolate chips*

PREHEAT oven to 325°F. Mix flour, baking soda, and salt until well blended; set aside. Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add eggs and vanilla; beat until well blended. Gradually add flour mixture, mixing until well blended after each addition. Add white chocolate chips and the cranberries; stir until well blended.

Divide the dough in half. Shape each half into a 14×1-1/2-inch log and place, 2 inches apart, on
a parchment-lined baking sheet.

BAKE 20 to 25 min. or until lightly browned. Cool on a baking sheet for 15 min. Place logs on a cutting board. Use a serrated knife to diagonally cut each log into 18 slices, each about 3/4 inch thick. Place slices, 1/2 inch apart, on a baking sheet. Bake an additional 10-15 min. or until slightly dry. Remove to wire racks; cool completely.

*Note: You can also use chocolate chips if you prefer.

If you love to bake, you can find other favorite recipes here!