White chocolate cranberry biscotti with pumpkin seeds make a pretty cookie option for holiday desserts.
A couple days ago I posted this chocolate cherry biscotti recipe and mentioned I was making several alternative biscotti recipes for your holiday baking. This white chocolate cranberry biscotti is the second recipe I made this holiday season. Making several different biscotti at one time is a great way to make entertaining or small gifts quite easy.
While biscotti takes a bit of time to bake you may as well measure your ingredients out at the same time and pop those trays in the oven one after the other for a lovely dessert trio that people will enjoy with their favorite hot drink. From coffee to eggnog lattes and from homemade hot cocoa to your favorite hot tea, biscotti is the perfect accompaniment.
I keep these biscotti simple by mixing the dried cranberries into the dough then dipping the finished biscotti in white chocolate and crushed pumpkin seeds rather than trying to force so many ingredients into the dough itself. This also allows you to leave some without white chocolate if you would like or swap pumpkin seeds out for something else if you like – perhaps crushed pistachios.
Your dough may be a bit crumbly but press it together with your hands and roll it into a nice cylinder. It will form into the nice biscotti shape you need and bake perfectly.
White Chocolate Cranberry Biscotti
Yield 18-24 cookies
- 3 and 1/4 cups flour (ubleached or all-purpose)
- 1 TBS baking powder
- 1/2 cup oil*
- 3 large eggs
- 1 cup white or raw sugar
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 4 ounces white chocolate
- 1/4 cup pumpkin seeds, lightly crushed
- Preheat oven to 375°F.
- Mix flour and baking powder in a small bowl.
- In mixer, beat oil and eggs. Add sugar and vanilla and beat until smooth.
- Add flour and mix until well combined.
- Fold in cranberries.
- Put parchment paper or an oven safe silicone mat on a large cookie sheet.
- Form biscotti dough into a long cylinder shape almost as long as the baking sheet then pat down to 1/2 inch thick, maintaining even width from end to end.
- Bake 25-30 minutes.
- Remove from oven and let cool approximately 5 minutes. You want to let it cool long enough to handle but not long enough to start hardening or it will fall apart when you cut it.
- Cut cookie crosswise in approximately 1/2 inch thick fingers.
- Place back on baking sheet cut side up. Bake 6-10 minutes then turn and bake on other side 6-10 minutes - until each side is lightly browned.
- Remove from oven and cool completely.
- Brush white chocolate over the top or dip 1/2 of each biscotti end into the white chocolate.
- Sprinkle crushed pumpkin seeds on top or roll white chocolate ends in crushed pumpkins.
- I have used olive oil and avocado oil with no issue. Vegetable oil should be fine also.
For more great holiday cookie ideas check out my Cookie Recipe Board on Pinterest.
Here are the products I use to make biscotti:
- Cookie Sheet – this is my favorite set. I use the largest size for biscotti
- Silicone Baking Mat – the one I used isn’t available but I love Silpat. Whatever brand you use make sure it is oven-safe.
- Chef’s Knife – I have the 12-piece version of this set and use the 8-inch chef’s knife
- Mini Silicone Spatula – not just for kids! I use my mini silicone spatula and scraper all the time
- KitchenAid Mixer – I still love this mixer so much. It is ALWAYS on my countertop.