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White Chocolate Cranberry Biscotti

White Chocolate Cranberry Biscotti

Make these delicious and easy White Chocolate Cranberry Biscotti, easy to make gluten-free too!

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 12 serving

Calories: 231 kcal per serving

Ingredients

  • 1 Cup - Granulated Sugar
  • 1 ¾ Cups - All-Purpose Flour or Gluten-Free All-Purpose Flour
  • ½ Tsps - Baking Powder
  • ½ Tsps - Salt
  • 4 Tbsps - Unsalted Butter
  • 1 Tsp - Vanilla Extract
  • 2 - Eggs
  • ½ Cups - White Chocolate Chips
  • ½ Cups - Dried Cranberries

Instructions

  1. Begin by preheating the oven to 350°F.
  2. Be sure that all ingredients are room temperature.
  3. Combine in a large mixing bowl the sugar, flour, baking powder, and salt.
  4. Mix in the butter, vanilla, and eggs.
  5. Mix this well until the dough is formed.
  6. Fold in the white chocolate chips and cranberries.
  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.
  8. Bake these for 30 minutes at 350°F.
  9. Carefully remove and use a knife to cut the biscotti diagonally. At this point, just make the impression, do not fully cut them.
  10. Lower the oven temperature to 275°F and cook the biscotti for an additional 20 minutes.
  11. Let them cool and use a knife to fully separate them.
  12. Makes about 12-16 biscotti depending on the size of the pieces.
  13. These will last up to 2 weeks in an airtight container.

Nutrition

Energy: 231 kcal | Total Fat: 7 g | Saturated: 4 g | Trans: 0 g | Unsaturated: 1 g | Cholesterol: 42 mg | Total Carbs: 39 g | Fiber: 1 g | Sugars: 24 g | Proteins: 3 g | Sodium: 117 mg | Polyunsaturated: 0 g | Monounsaturated: 2 g

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