Quantcast
Print

White Chocolate Cranberry Biscotti


  • Author: Heather L McCurdy
  • Prep Time: 7 minutes
  • Cook Time: 37 minutes
  • Total Time: 49 minutes
  • Yield: 18-24 cookies 1x
Scale

Ingredients

  • 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

Instructions

  1. Preheat oven to 375°F.
  2. Mix flour and baking powder in a small bowl. 
  3. In mixer, beat oil and eggs. Add sugar and vanilla and beat until smooth. 
  4. Add flour and mix until well combined. 
  5. Fold in cranberries. 
  6. Put parchment paper or an oven safe silicone mat on a large cookie sheet.
  7. 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. 
  8. Bake 25-30 minutes. 
  9. 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. 
  10. Cut cookie crosswise in approximately 1/2 inch thick fingers. 
  11. 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.
  12. Remove from oven and cool completely.
  13. Brush white chocolate over the top or dip 1/2 of each biscotti end into the white chocolate. 
  14. Sprinkle crushed pumpkin seeds on top or roll white chocolate ends in crushed pumpkins.

Notes

  • I have used olive oil and avocado oil with no issue. Vegetable oil should be fine also.
  • Category: Dessert