- VE
White Chocolate Cranberry Biscotti
Make these delicious and easy White Chocolate Cranberry Biscotti, easy to make gluten-free too!
Ingredients
Instructions
- Step 1
Begin by preheating the oven to 350°F.
- Step 2
Be sure that all ingredients are room temperature.
- Step 3
Combine in a large mixing bowl the sugar, flour, baking powder, and salt.
- Step 4
Mix in the butter, vanilla, and eggs.
- Step 5
Mix this well until the dough is formed.
- Step 6
Fold in the white chocolate chips and cranberries.
- Step 7
On a greased baking sheet, create 2 logs out of the dough. These can be about 8" long and 4" wide or the size that you prefer. They will not rise much.
- Step 8
Bake these for 30 minutes at 350°F.
- Step 9
Carefully remove and use a knife to cut the biscotti diagonally. At this point, just make the impression, do not fully cut them.
- Step 10
Lower the oven temperature to 275°F and cook the biscotti for an additional 20 minutes.
- Step 11
Let them cool and use a knife to fully separate them.
- Step 12
Makes about 12-16 biscotti depending on the size of the pieces.
- Step 13
These will last up to 2 weeks in an airtight container.
Tips & Tricks
Per serving
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