Orange Cranberry White Chocolate Biscotti

Orange, cranberry and white chocolate seem to be three ingredients that were just made to go together.  Any time I have baked with them, the results have been delicious.  These biscotti were certainly no exception.  I mailed some to friends and family who live far away and they were very well received.  I wished I had baked some extras to keep at home because the little bit I tasted left me wanting more.  These baked up beautifully and have great texture for biscotti – on the crispy side, but not so much that you will break a tooth biting into one.  I’m sure they would be wonderful paired with coffee, tea, hot chocolate – or maybe even white hot chocolate!   I think they would also be a very nice addition to any holiday baking package.  Enjoy!

Orange White Chocolate Biscotti
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3¼ cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
1½ cups sugar
10 tbsp. unsalted butter, melted
3 large eggs
1 tbsp. vanilla extract
2 tbsp. orange zest
1 cup white chocolate chips
1 cup dried cranberries

Preheat the oven to 350° F.  Line a baking sheet with parchment paper.  Combine the flour, baking powder, and salt in a medium mixing bowl; stir together with a fork and set aside.  In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar, melted butter, eggs, vanilla extract and orange zest until well combined.  With the mixer on low speed, add in the dry ingredients and mix until just incorporated.  Stir in the white chocolate chips and dried cranberries with a rubber spatula.

Divide the dough in half.  Working with one portion of dough, shape into a 12″ x 3″ log on the prepared baking sheet.  Repeat with the remaining dough so that the logs are laying parallel and spaced apart on the baking sheet.  Bake until the logs are golden brown, 30 minutes.  Remove from the oven and let cool for 25 minutes, maintaining the oven temperature in the meantime.

Carefully transfer the logs to a work surface and remove the parchment paper from the pan.  Using a serrated knife, cut the logs into ½-inch slices on the diagonal.  Lie the slices on one of their cut sides back on the baking sheet.  Return to the oven and bake for 12 minutes more.  Transfer to a wire rack to cool completely.  Store in an airtight container.

Source: adapted from Smells Like Home,who adapted it from Smitten Kitchen, originally from Bon Appetit, Dec. 1999

9 Responses

  1. Can you give some packing/mailing/shipping tips – particularly for cookies with royal icing? Never had to do so before, but I plan to try a few packages in the next couple of weeks. Thank you!!

    • Hi Becky,
      Cookies with royal icing keep very well, so typically the only issue is to pad them well to prevent breaking during shipping. I just put them in a large ziploc bag and use lots of bubble wrap. Hope that helps!

  2. mmm I have been looking for a yummy biscotti recipe to try soon!

  3. I’ve just recently discovered the awesomeness of biscotti – I’m definitely going to be trying these! Maybe I’ll make them for a cookie exchange!

  4. Looks easy to make. I love things that I can dip into my coffee.

  5. It does help, thank you!

  6. I agree that orange, cranberry, and chocolate is a great flavor combination. These sound delicious!

  7. This looks really scrumptious! I’ll definitely make and freeze a batch for my christmas hampers this year!

  8. This is my third time making these. Yum! The flavors are made for one another. Great anytime out of the year, but a hit for Christmas (my first time making them). I made them once with fresh cranberries, but I prefer the dried.

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