Orange Cranberry White Chocolate Biscotti taste like Christmas in a delicious crunchy cookie. You will want to enjoy these for breakfast AND dessert!
I wasn’t lying when I said there would be more orange cranberry goodness coming. Well, I said cranberry orange, but tomato, tamato. While the Cranberry Orange Cinnamon Rolls were pillowy soft bundles of goodness, these Orange Cranberry White Chocolate Biscotti are nice and crispy. A great accompaniment to morning coffee or evening tea!
Nat was very excited when she saw these, and let me just tell you how cute it is to hear your 4-year-old say biscotti. Pretty dang cute. “Mama, I want a biscotti…. Mmm, that’s yummy mommy.” Yes kiddo, they sure are yummy. And perfect for this time of year. Everything about them is Christmasy. The colors, the flavors – bring on Christmas!
What does it take for Orange Cranberry White Chocolate Biscotti?
All-purpose flour
Baking powder
Granulated sugar
Unsalted butter
Orange zest
Salt
Eggs
Dried cranberries
White chocolate chips
Shortening
Orange extract
How to make Orange Cranberry White Chocolate Biscotti
Full printable recipe below!
Step 1
Preheat the oven to 350 degrees F.
Step 2
Line a heavy baking sheet with parchment paper or spray with cooking spray. In a medium bowl, mix flour and baking powder. Set aside.
Step 3
In a large bowl or stand mixer, combine the sugar, butter, orange zest and salt. Mix until smooth.
Step 4
Add eggs, 1 at a time and mix until just combined.
Step 5
With the mixer on low, slowlly add the flour mixture and mix until just combined. Stir in cranberries and half of the white chocolate chips.
Step 6
On the prepared baking sheet, form the dough into a log 12-inches long, 3-inches wide. Bake for 40 minutes. Remove and allow to cool complete, about 30 minutes.
Step 7
Once cooled, place on a large cutting board, and use a sharp serrated knife to cut into 3/4-inch pieces. You want to cut across the shorter end, so your pieces will be about 3/4-inch x 4-inches. Place the biscotti back on the baking sheet, cut-side down and bake again for 15 minutes, until golden. Transfer the biscotti to a rack and cool completely.
Step 8
Once cooled, melt the remaining white chocolate chips and shortening in a small bowl in the microwave for 30 seconds. Stir and then heat an additional 15 seconds until mostly melted. Stir until smooth, add orange extract and stir again to combine. Transfer the melted chocolate into a wide, shallow dish that is large enough to lay the biscotti in, but not too large that the chocolate will spread out too much to get a good amount of coverage when dipped in.
Step 9
Lay out a large piece of wax paper. Dip the bottom of each piece of biscotti in the white chocolate, transfer to wax paper and allow to cool and set.
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I’ve joined up with some of my blogger friends to bring you a ton of great Cranberry recipes this week. Make sure you check out the other recipes below!
Orange Cranberry White Chocolate Biscotti
Ingredients
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 3/4 cup sugar
- 1/2 cup unsalted butter room temp
- 2 tsp grated orange zest
- 1/2 tsp salt
- 2 large eggs
- 2/3 cup dried cranberries
- 12 oz white chocolate chips divided
- 1 tsp shortening
- 1 tsp orange extract
Instructions
- Preheat the oven to 350 degrees F.
- Line a heavy baking sheet with parchment paper or spray with cooking spray. In a medium bowl, mix flour and baking powder. Set aside.
- In a large bowl or stand mixer, combine the sugar, butter, orange zest and salt. Mix until smooth.
- Add eggs, 1 at a time and mix until just combined.
- With the mixer on low, slowlly add the flour mixture and mix until just combined. Stir in cranberries and half of the white chocolate chips.
- On the prepared baking sheet, form the dough into a log 12-inches long, 3-inches wide. Bake for 40 minutes. Remove and allow to cool complete, about 30 minutes.
- Once cooled, place on a large cutting board, and use a sharp serrated knife to cut into 3/4-inch pieces. You want to cut across the shorter end, so your pieces will be about 3/4-inch x 4-inches. Place the biscotti back on the baking sheet, cut-side down and bake again for 15 minutes, until golden. Transfer the biscotti to a rack and cool completely.
- Once cooled, melt the remaining white chocolate chips and shortening in a small bowl in the microwave for 30 seconds. Stir and then heat an additional 15 seconds until mostly melted. Stir until smooth, add orange extract and stir again to combine. Transfer the melted chocolate into a wide, shallow dish that is large enough to lay the biscotti in, but not too large that the chocolate will spread out too much to get a good amount of coverage when dipped in.
- Lay out a large piece of wax paper. Dip the bottom of each piece of biscotti in the white chocolate, transfer to wax paper and allow to cool and set.
Friday Cranberry Recipes
Cranberry Broccoli Slaw by Cindy’s Recipes and Writings
Christmas Cranberry Martini by Our Crafty Cocktails
Cranberry Fluff Salad by Cheese Curd In Paradise
Cranberry and Onion Pinwheels by A Kitchen Hoor’s Adventures
Cranberry Pecan Pinwheels by Kate’s Recipe Box
Orange Cranberry White Chocolate Biscotti by Sweet Beginnings
Pecan Crusted Chicken Tenders w/ Cranberry Ketchup by Savory Moments
Pumpkin- Paneer and Cranberry Rolls by Magical Ingredients
The Madras Cocktail by Family Around the Table
White Chocolate Cranberry Fudge by House of Nash Eats
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