There’s something about the first cool, crisp morning that makes me want to turn on the oven and fill the kitchen with the smell of something sweet. For me, that something is often this Cranberry White Chocolate Biscotti. It’s my favorite comfort food for the season, where tart, chewy cranberries meet sweet, creamy white chocolate in a cookie that’s perfectly crunchy for dipping. If you’re planning your holiday baking, consider this a must-try. It’s one of those unique Christmas cookies that feels special without being fussy.
I love having a stash of these on hand for cozy mornings or when friends drop by. They truly are the ultimate coffee companion, and they’ve earned a permanent spot on my list of Christmas dessert ideas. Whether you’re looking for holiday treats to gift or simply need some Christmas baking ideas to make the season brighter, this biscotti delivers. It’s a wonderful make-ahead option that takes the stress out of entertaining.
Once you get the basic method down, a world of variations opens up. You can stick with this cranberry version or get festive with a peppermint biscotti. No matter which you choose, you’ll have a beautiful batch of Christmas cookies recipes that are perfect for sharing—or for keeping all to yourself.
Nothing beats a great Cranberry White Chocolate Biscotti. Whether you're a fan of Christmas Cookie or want to try something from our Dinner Ideas selection, keep scrolling!
Why You’ll Love This Cranberry White Chocolate Biscotti
- Perfect Texture & Flavor: A satisfying snap with chewy cranberry bursts and a smooth white chocolate finish.
- Surprisingly Simple: A straightforward, forgiving process ideal for bakers of any skill level.
- Versatile & Giftable: Keeps beautifully, making it perfect for make-ahead treats or thoughtful edible gifts.
- Ultimate Dipping Cookie: Designed to soak up coffee, tea, or dessert wine without becoming soggy.
Ingredients & Tools
- 280 g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 115 g unsalted butter, at room temperature
- 150 g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional, but highly recommended)
- 120 g dried cranberries
- 170 g white chocolate chips or chopped bar
Tools: A stand mixer or hand mixer, a baking sheet, parchment paper, a sharp serrated knife, and a cooling rack.
Notes: Using real vanilla and almond extract adds wonderful depth. A good quality white chocolate bar melts more smoothly than chips.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 2 g |
| Fat: | 7 g |
| Carbs: | 28 g |
| Fiber: | 1 g |
Serves: 20 | Prep Time: 20 mins | Cook Time: 50 mins | Total Time: 1 hr 10 mins
Before You Start: Tips & Ingredient Notes
- Butter Temperature is Key. Your butter needs to be properly softened—cool to the touch but easily indented when you press it. If it’s too cold, your dough will be crumbly; if it’s melted, your biscotti will spread too much.
- Why the Almond Extract? Honestly, it’s the secret weapon. It doesn’t make the cookies taste strongly of almond, but it adds a beautiful, almost marzipan-like background note that complements the cranberry and white chocolate perfectly. A little goes a long way.
- Weigh Your Flour. This is one of those recipes where precision matters for the dough texture. If you don’t have a scale, fluff your flour with a spoon, spoon it into your measuring cup, and level it off. Don’t scoop directly from the bag!
- Don’t Skip the Second Bake. This is what defines a true biscotti! The first bake sets the loaf, and the second bake at a lower temperature dries it out, creating that signature hard, crunchy texture that’s perfect for dipping.
How to Make Cranberry White Chocolate Biscotti
Step 1: Start by preheating your oven to 350°F (175°C) and lining a standard baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. This ensures your leavening is evenly distributed, which is crucial for a consistent rise. Set this dry mixture aside for now.
Step 2: In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and sugar on medium speed for about 2-3 minutes. You’re looking for the mixture to become pale, light, and fluffy. This step incorporates air, which helps give the biscotti a tender crumb despite being twice-baked.
Step 3: Add the eggs one at a time, beating well after each addition until fully incorporated. Then, mix in the vanilla and almond extracts. Scrape down the sides and bottom of the bowl to make sure everything is homogenous. The mixture might look a little curdled at this point—that’s totally fine and will come together with the flour.
Step 4: With the mixer on low speed, gradually add the flour mixture. Mix just until the flour streaks disappear and a soft dough forms. You’ll notice it will be quite sticky. Now, switch to a sturdy spatula or wooden spoon and fold in the dried cranberries by hand. This prevents overmixing and keeps the cranberries intact.
Step 5: Turn the dough out onto your prepared baking sheet. With lightly floured hands, shape the dough into a log that’s roughly 12 inches long by 4 inches wide. Pat it down so it’s about 3/4-inch thick. The shape doesn’t have to be perfect, but try to get the top relatively smooth.
Step 6: Bake for 25-30 minutes, or until the log is golden brown, firm to the touch, and a cake tester inserted into the center comes out clean. Transfer the entire baking sheet to a wire rack and let the log cool completely. This is non-negotiable—if you try to slice it warm, it will crumble. Give it a good 30-45 minutes.
Step 7: Once completely cool, reduce your oven temperature to 325°F (160°C). Carefully transfer the cooled log to a cutting board. Using a sharp serrated knife and a gentle sawing motion, slice the log on a slight diagonal into 1/2-inch to 3/4-inch thick slices. The diagonal cut gives you those classic, long biscotti shapes.
Step 8: Lay the slices cut-side down on the baking sheet (you can use the same parchment). You don’t need much space between them now. Bake for 8-10 minutes, then flip each slice over and bake for another 8-10 minutes. They should be dry and lightly toasted around the edges. This second bake is what gives them that incredible crunch.
Step 9: Let the biscotti cool completely on the baking sheet. Meanwhile, melt your white chocolate. You can do this in a double boiler or in short bursts in the microwave, stirring frequently until smooth. Once the biscotti are cool, dip the bottoms or drizzle the tops with the melted white chocolate. Place them back on the parchment to set completely.
Storage & Freshness Guide
- Fridge: Not recommended; store at room temperature in an airtight container.
- Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 3 months.
- Reviving: If they soften, re-crisp in a 300°F (150°C) oven for 5-10 minutes.
Serving Suggestions
Complementary Dishes
- A Simple Cheese Plate — The sharpness of an aged cheddar or a creamy brie provides a fantastic savory counterpoint to the sweet and tart biscotti, making for a sophisticated snack spread.
- Citrus-Infused Fruit Salad — A bright salad with oranges and grapefruit cuts through the richness of the white chocolate and cleanses the palate beautifully between bites.
- Vanilla Bean Panna Cotta — For a truly decadent dessert, serve a biscotti on the side of a silky panna cotta; the textural contrast is absolutely divine.
Drinks
- Rich Espresso or Americano — This is the classic pairing for a reason. The bitter, intense coffee is the perfect partner for the sweet cookie, and the biscotti is sturdy enough to stand up to a vigorous dunk.
- Earl Grey Tea — The bergamot in the tea adds a floral, citrusy note that harmonizes wonderfully with the cranberry and the subtle almond in the biscotti.
- Vin Santo or a Late-Harvest Riesling — If you’re feeling fancy, a sweet dessert wine is a traditional Italian accompaniment that turns this into a truly special treat.
Something Sweet
- Lemon Sorbet — The intense, clean tartness of a good lemon sorbet is a refreshing and palate-cleansing way to end a meal after the richer biscotti.
- Dark Chocolate Truffles — A single, intensely dark chocolate truffle alongside a biscotti creates a luxurious duo of chocolate experiences—bitter dark and creamy white.
- Spiced Poached Pears — The warm, soft spices like cinnamon and star anise in the pears echo the warm baking spices in the biscotti dough, creating a cohesive flavor profile.
Top Mistakes to Avoid
- Slicing the Log While Warm. I’ve messed this up before too, and it leads to a crumbly, sad mess. The log must be completely cool to allow the structure to set, ensuring clean, neat slices.
- Overmixing the Dough. Once you add the flour, mix only until it’s just combined. Overmixing develops the gluten and can make your biscotti tough instead of delightfully crisp.
- Spreading the Dough Too Thin. If your initial log is too flat, your first bake will result in a very wide, thin loaf that’s hard to slice into proper biscotti shapes. Aim for that 3/4-inch thickness.
- Burning the White Chocolate. White chocolate is very delicate and scorches easily. Melt it gently, either over a double boiler or in the microwave with 15-second bursts, stirring thoroughly each time.
Expert Tips
- Toast Your Nuts. If you decide to add nuts like pistachios or almonds, toast them first! It deepens their flavor immensely and adds another layer of texture and aroma to your biscotti.
- Use a Serrated Knife with a Sawing Motion. This is the absolute best way to get clean cuts through the cranberries without squashing the loaf. A straight-edged knife will just push down and crumble it.
- Customize Your Mix-Ins. This dough is a fantastic base. Swap the cranberries for dried cherries or apricots, and the white chocolate for dark. You could even add a teaspoon of orange zest to the dough for a bright twist.
- For a Softer “Dunk”, Shorten the Second Bake. If you prefer a biscotti that’s a little less rock-hard and has a slightly softer center, reduce the second bake by a couple of minutes on each side. They’ll still be crunchy but a bit more yielding.
FAQs
How long do these biscotti stay fresh?
Stored correctly in an airtight container at room temperature, they will keep beautifully for up to 2 weeks. The double-baking process removes a lot of moisture, which is what makes them so shelf-stable. If you’ve dipped them in chocolate, just make sure they are fully set before storing. You can even freeze them for up to 3 months in a freezer-safe bag—just thaw at room temperature.
Can I make this recipe without a mixer?
Absolutely! You can definitely make this by hand. It will just require a bit more elbow grease. Use a wooden spoon to vigorously cream the butter and sugar until light and fluffy. Then, switch to a spatula to incorporate the eggs and dry ingredients. The key is to ensure the butter and sugar are properly creamed to incorporate that necessary air.
My dough is really sticky and hard to handle. What did I do wrong?
This is totally normal! Biscotti dough is notoriously sticky. The trick is to flour your hands generously when you’re shaping the log on the parchment paper. You can even lightly flour the top of the dough. Don’t be tempted to add more flour to the actual dough mixture, as this can make the final product dry and tough.
Why did my biscotti spread so much during the first bake?
This usually points to two potential issues: your butter was too warm or possibly even melted, or your oven wasn’t hot enough. Make sure your butter is softened but still cool, and always use an oven thermometer to verify your oven’s temperature is accurate. A properly chilled dough and a hot oven will help the biscotti set quickly before they have a chance to spread.
Can I use frozen cranberries instead of dried?
I wouldn’t recommend it for this recipe. Frozen cranberries contain a significant amount of water, which will release during baking and make your dough wet, affecting the texture and potentially preventing it from getting properly crisp. The concentrated tart-sweet flavor and chewy texture of dried cranberries are essential here.
Cranberry White Chocolate Biscotti: An Easy Holiday Cookie Recipe
Cranberry White Chocolate Biscotti is an easy biscotti recipe perfect for Holiday Baking. These crunchy, make-ahead cookies are a festive and elegant treat with sweet chocolate and tart cranberries.
Ingredients
For the Ingredients
-
280 g all-purpose flour
-
1 tsp baking powder
-
1/4 tsp salt
-
115 g unsalted butter (at room temperature)
-
150 g granulated sugar
-
2 large eggs
-
1 tsp vanilla extract
-
1/2 tsp almond extract
-
120 g dried cranberries
-
170 g white chocolate chips or chopped bar
Instructions
-
Start by preheating your oven to 350°F (175°C) and lining a standard baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. This ensures your leavening is evenly distributed, which is crucial for a consistent rise. Set this dry mixture aside for now.01
-
In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and sugar on medium speed for about 2-3 minutes. You’re looking for the mixture to become pale, light, and fluffy. This step incorporates air, which helps give the biscotti a tender crumb despite being twice-baked.02
-
Add the eggs one at a time, beating well after each addition until fully incorporated. Then, mix in the vanilla and almond extracts. Scrape down the sides and bottom of the bowl to make sure everything is homogenous. The mixture might look a little curdled at this point—that’s totally fine and will come together with the flour.03
-
With the mixer on low speed, gradually add the flour mixture. Mix just until the flour streaks disappear and a soft dough forms. You’ll notice it will be quite sticky. Now, switch to a sturdy spatula or wooden spoon and fold in the dried cranberries by hand. This prevents overmixing and keeps the cranberries intact.04
-
Turn the dough out onto your prepared baking sheet. With lightly floured hands, shape the dough into a log that’s roughly 12 inches long by 4 inches wide. Pat it down so it’s about 3/4-inch thick. The shape doesn’t have to be perfect, but try to get the top relatively smooth.05
-
Bake for 25-30 minutes, or until the log is golden brown, firm to the touch, and a cake tester inserted into the center comes out clean. Transfer the entire baking sheet to a wire rack and let the log cool completely. This is non-negotiable—if you try to slice it warm, it will crumble. Give it a good 30-45 minutes.06
-
Once completely cool, reduce your oven temperature to 325°F (160°C). Carefully transfer the cooled log to a cutting board. Using a sharp serrated knife and a gentle sawing motion, slice the log on a slight diagonal into 1/2-inch to 3/4-inch thick slices. The diagonal cut gives you those classic, long biscotti shapes.07
-
Lay the slices cut-side down on the baking sheet (you can use the same parchment). You don’t need much space between them now. Bake for 8-10 minutes, then flip each slice over and bake for another 8-10 minutes. They should be dry and lightly toasted around the edges. This second bake is what gives them that incredible crunch.08
-
Let the biscotti cool completely on the baking sheet. Meanwhile, melt your white chocolate. You can do this in a double boiler or in short bursts in the microwave, stirring frequently until smooth. Once the biscotti are cool, dip the bottoms or drizzle the tops with the melted white chocolate. Place them back on the parchment to set completely.09
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