White Chocolate-Cranberry Biscotti
- These twice-baked cookies have twice the flavor. Feel free to use other fruit/nut/chocolate combinations after the holidays are over.
This recipe is prepared with the Emeril Pro Series 2-Piece Raised Cullen E-Knife Set (K42273).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 6 Tbsp butter
- 2/3 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 Tbsp orange zest
- 2 whole eggs
- 1 egg yolk
- 2 cups flour
- 1-1/2 tsp baking powder
- 3/4 cup dried cranberries
- 3/4 cup white chocolate chips
- 8 oz white chocolate, chopped
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Fit a stand mixer with a paddle attachment and cream the butter, sugar, salt, and vanilla. Add the orange zest, eggs, and egg yolk, and beat until combined.
- Combine the flour and baking powder in a small bowl. Add the flour mixture, cranberries, and white chocolate chips to the butter and egg mixture and mix on medium speed until the flour is incorporated.
- With floured hands, form the dough into a log on the baking sheet, leaving about 3/4" empty on each side. Place the baking sheet on the middle rack of and bake for 45 minutes, or until golden brown. Let the dough cool for 30 minutes.
- Reduce the oven temperature to 325°F. On a cutting board, slice the cooled biscotti diagonally in 1/2" slices. Return the biscotti, sliced side down, to the baking sheet and bake for 35 minutes, or until the biscotti is golden brown and dry, but still soft in the center.
- While the biscotti are cooling, melt the white chocolate in a double boiler. Once cool, dip the long, straight side of each biscotti into the white chocolate and place the cookies on a cooling rack, sliced side down. Keep a baking sheet underneath to collect the chocolate drippings. Let the chocolate cool completely before serving.