Festive Cranberry Almond Biscotti with White Chocolate Drizzle
This festive Cranberry Almond Biscotti with White Chocolate Drizzle brings the warmth and joy of the holiday season right into your kitchen! A delightful combination of sweet dried cranberries and crunchy almonds, these biscotti offer a perfect balance of flavor and texture. Drizzled with silky white chocolate, they are not only delicious but also visually stunning, making them an ideal treat for holiday gatherings or gifts. Feel free to substitute dried cherries for a twist, and remember, these can be made ahead of time or frozen for later enjoyment. For an abundance of flavor, consider doubling the recipe—you won't regret it!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Flour
2 1/2 cups (Sifted)
Baking powder
1 teaspoon (None)
Salt
1/2 teaspoon (None)
Sugar
1 1/4 cups (Granulated, can increase to 1 1/2 cups for extra sweetness)
Butter
1/2 cup (Room temperature)
Eggs
2 large (None)
Almond extract
1 1/2 teaspoons (None)
Dried cranberries
1 1/2 cups (Chopped if large)
Almonds
1/2-3/4 cup (Chopped or sliced)
Egg white
1 (Whisked)
White chocolate
8 ounces (Chopped)
Instructions
1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3
In a large mixing bowl, using an electric mixer, beat the butter and sugar until creamy and light, about 4 minutes. Gradually add in the eggs and almond extract, beating well until fully combined.
4
With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients until just combined. Gently fold in the dried cranberries and chopped almonds using a spatula or wooden spoon.
5
Divide the dough in half and lightly flour your hands. Shape each half into logs approximately 9 x 2 inches and place them on the prepared baking sheet, ensuring they are spaced evenly apart.
6
In a small bowl, whisk the egg white until frothy, then brush it generously over the tops and sides of each log.
7
Bake the logs in the preheated oven for about 35 minutes, or until golden brown and slightly firm to the touch. The logs will spread, so ensure there is enough space between them.
8
Once baked, allow the logs to cool completely on the baking sheet while maintaining the oven temperature.
9
After cooling, transfer the logs to a cutting board. Remove any crumbs from the parchment paper and return it to the baking sheet, this time with the clean side facing up.
10
Using a serrated knife, slice the cooled logs diagonally into 1/2 to 3/4-inch thick pieces.
11
Arrange the sliced biscotti cut side down on the lined baking sheet.
12
Bake the slices for 10 minutes, then flip them over and bake for an additional 5 minutes until they are lightly browned and crisp.
13
Remove the biscotti from the oven and transfer to a wire rack to cool completely.
14
For the white chocolate drizzle, melt the white chocolate in a double boiler over simmering water, stirring until smooth. Remove from heat.
15
Using a fork, drizzle the melted chocolate over the biscotti in a decorative pattern. Allow the chocolate to set for approximately 30 minutes before serving or storing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Festive Cranberry Almond Biscotti?
This is a festive holiday cookie that combines sweet dried cranberries and crunchy almonds, baked twice for a crisp texture and finished with a white chocolate drizzle.
Can I substitute dried cherries for cranberries?
Yes, you can easily substitute dried cherries for a different flavor twist in this recipe.
What oven temperature is used for the first bake?
Preheat your oven to 350°F (175°C) for the initial baking of the dough logs.
How many eggs are required for the dough?
The dough requires 2 large eggs, plus an additional egg white for brushing on top.
How do I prepare the baking sheet?
Line your baking sheet with parchment paper to prevent the biscotti from sticking.
What is the purpose of the egg white wash?
A whisked egg white is brushed over the logs before the first bake to create a finished look.
How long do the logs bake for the first time?
Bake the logs for approximately 35 minutes until they are golden brown and slightly firm to the touch.
Should the logs be cooled before slicing?
Yes, allow the logs to cool completely on the baking sheet before transferring them to a cutting board for slicing.
What size should I shape the dough logs?
Divide the dough in half and shape each portion into logs approximately 9 x 2 inches.
How thick should I slice the biscotti?
Using a serrated knife, slice the cooled logs diagonally into pieces between 1/2 to 3/4-inch thick.
Why are the biscotti baked twice?
They are baked a second time after slicing to ensure they become lightly browned, crisp, and firm.
How long is the second bake?
Bake the slices for 10 minutes, then flip them over and bake for an additional 5 minutes.
How much white chocolate is needed for the drizzle?
The recipe calls for 8 ounces of chopped white chocolate.
What is the best way to melt the white chocolate?
Melt the white chocolate in a double boiler over simmering water while stirring until smooth.
How should I apply the white chocolate drizzle?
Use a fork to drizzle the melted chocolate over the cooled biscotti in a decorative pattern.
How long does the chocolate take to set?
Allow the white chocolate to set for approximately 30 minutes before serving or storing.
Can I freeze these biscotti?
Yes, these biscotti can be made ahead of time and frozen for later enjoyment.
How much flour is used in this recipe?
The recipe requires 2 1/2 cups of sifted flour.
What kind of butter should I use?
Use 1/2 cup of butter softened to room temperature.
Can I adjust the sweetness level?
Yes, you can increase the granulated sugar from 1 1/4 cups to 1 1/2 cups for extra sweetness.
What type of almonds should I use?
You can use 1/2 to 3/4 cup of either chopped or sliced almonds.
How long should I beat the butter and sugar?
Beat the butter and sugar for about 4 minutes until the mixture is creamy and light.
What extract gives these their flavor?
The recipe uses 1 1/2 teaspoons of almond extract for a distinct nutty aroma.
Should I use a specific knife for slicing?
A serrated knife is recommended to get clean diagonal slices without crumbling the logs.
Can I double this recipe?
Yes, the recipe suggests doubling the ingredients if you want to make a larger batch for gifts or gatherings.
What should I do if the cranberries are very large?
If the dried cranberries are large, it is best to chop them before adding them to the dough.
Do I need to leave space between the logs on the tray?
Yes, ensures they are spaced evenly because the logs will spread during the first baking phase.
What texture should the dough be when adding nuts and fruit?
The nuts and fruit should be gently folded into the dough after the dry ingredients have been just combined with the wet mixture.
How do I handle the dough if it is sticky?
Lightly flour your hands before shaping the dough logs to make them easier to handle.
What is the ideal final texture of the biscotti?
The final biscotti should be crisp and firm, making them perfect for holiday treats.