Holiday Cranberry Almond Biscotti

…..with a hint of almond flavor and specks of dried cranberries everywhere, and if that’s not enough, how about drizzled with White chocolate; this Biscotti is sure to make you smile!  Easy to make and great for a gifting idea, these Biscottis are sure to be a welcome addition to your holiday baking.



2 1/2 cups All purpose Flour
1 tsp. Baking powder
1/2 tsp. Salt
1 1/4 – 1 1/2 cups Sugar
1/2 cup REAL Butter, softened
2 large Eggs
2 tsp. Almond extract
1 tsp. Vanilla paste or extract
1 1/2 cups dried Cranberries
1 cup sliced Almonds, toasted slightly, cooled completely
1 Egg white

2 tsp. Crisco shortening
1 cup White chocolate chips


Using a dry fry pan, start by toasting the sliced almonds slightly.  Set aside and allow this to cool off completely before adding to the recipe.  Preheat the oven to 350°.











In a large mixing bowl, cream the butter and sugar together for about 2 minutes.  Add the eggs and both extracts.  Beat this mixture together for about 5 minutes.











To this creamed mixture, add the flour, baking powder, salt, cranberries and almonds (make sure the almonds are completely cooled off).











Mix these ingredients together until it is well combined, just until cranberries and almonds are distributed evenly, DO NOT OVERMIX!











Separate the dough into 2 equal parts and form a log about 10 inches x 2 inches.  I used a bit of flour on my hands to help with the stickiness of the dough.  Place them onto a lightly greased baking sheet.











Beat the egg white until foamy and brush onto each log, brushing tops and all sides.











Bake in the preheated oven for about 35 minutes, Biscotti will turn slightly golden.  Remove and allow to cool for about 15 – 30 minutes.











Once the Biscotti has completely cooled off, use a SERRATED knife, with a back and forth motion, to carefully slice the Biscotti into 1/2 – 3/4 inch pieces.  Place them onto the same baking sheet and bake for 10 minutes.  Turn and bake for another 10 minutes.  They should be somewhat golden in color.











Remove the Biscotti and place them onto a cooling rack.  I like to stand them up so that when I go to drizzle the white chocolate, they’re already in the same direction.











Using a microwave safe bowl, combine the shortening and white chocolate chips.  Melt the chips using 15 second intervals in between stirring.  Stir in between melting time, using a small whisk.










Slowly pour the melted chocolate into a ziploc bag or bottle and cut or poke a small hole to extrude the chocolate out over the Biscotti.  The tines of a fork can also be used to drizzle the melted chocolate.  Allow the chocolate to dry before storing.



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