Cranberry-White Chocolate Biscotti

Mary Sexton

3 T. Butter, softend

1 c. sugar

3 eggs

1 tsp. Vanilla

2 ½ c. flour

1 ½ tsp. Baking powder

½ tsp. Baking soda

¼ tsp. Salt

6 oz white chocolate chips*

¾ c. dried cranberries*

¾ c. courser chopped nuts (I like almonds)

1 r. fresh grated lemon peel (or orange)

In a large bowl, combine butter and sugar. Add eggs one at a time, beating well after each addition. Beat in vanilla. Add the flour, baking powder, baking soda, salt and peel. Stir dry ingredients together on top and mix into butter-egg mixture. Stir in the chips, fruit and nuts.

On a floured surface, divide the dough in half. On a greased baking sheet, shape each portion into a 12”x 2 ½” rectangle. Bake at 350º for 24 -28 minutes or until golden brown. Cool completely,

Transfer to a cutting board; with a serrated knife, cut into 3/4” slices (I cut my slices on the diagonal so they are longer.) Place cut side down on greased baking sheets. Bake for 10-15 minutes or until firm and lightly browned. Remove to wire racks to cool. Store in airtight container.


- Dark Chocolate Chips and Orange zest instead of White Chocolate chips and lemon zest


- skip chocolate, use orange zest instead of lemon zest and use 1 ½ c. almonds. When done spread with melted Ghirideli 60% cocac chips and let cool.


- Use dark chocolate and dried cherries, add ½ t. almond flavoring.