White Chocolate-Cranberry Biscotti

Total Time Prep: 15 min. Bake: 35 min. + cooling
Yield 2-1/2 dozen
Test Kitchen Approved
The original version of this recipe was handed down from my great-aunt. Through the years, my mother and I have tried different flavor combinations, but this version has become a favorite. —Brenda Keith, Talent, Oregon

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 cup dried cranberries
  • 3/4 cup vanilla or white chips

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in cranberries and vanilla chips. Divide dough into 3 portions.
  2. On ungreased baking sheets, shape each portion into a 10x2-in. rectangle. Bake until lightly browned, 20-25 minutes. Cool for 5 minutes.
  3. Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake until golden brown, 15-20 minutes. Remove to wire racks to cool completely. Store in an airtight container.

Nutrition Facts

1 cookie: 144 calories, 5g fat (3g saturated fat), 34mg cholesterol, 86mg sodium, 22g carbohydrate (12g sugars, 1g fiber), 2g protein.

The original version of this recipe was handed down from my great-aunt. Through the years, my mother and I have tried different flavor combinations, but this version has become a favorite. —Brenda Keith, Talent, Oregon
Recipe Creator

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