Cranberry White Chocolate Biscotti

These sweet and tart biscotti are perfect for a cozy evening with a mug of tea. Dunk away!


Cranberry White Chocolate Biscotti

  • 1⅔ cups (170 grams) walnuts
  • ½ cup (115 grams) granulated sugar
  • ½ cup (115 grams) brown sugar, light or dark
  • 1 teaspoon (3 grams) baking powder
  • ½ teaspoon (2 grams) baking soda
  • 2½ cups ( 225 grams) Bob’s Red Mill gluten free all purpose flour
  • 3 large eggs
  • 1 egg yolk
  • 7 tablespoons walnut oil or mild olive oil
  • 2 teaspoons vanilla extract
  • 1 cup (163 grams) dried cranberries
  • 1 cup (194 grams) white chocolate chips


  1. Preheat the oven to 350°F. Place the walnuts in a single layer on a baking sheet and toast until fragrant, about 8 minutes. Finely grind the walnuts in a food processor and transfer to a large bowl. Do not turn the oven off. Line two sheet trays with parchment paper and set aside.
  2. Add the flour, sugars, baking powder, and baking soda to the walnuts and whisk to blend.
    In the bowl of a standing mixer, mix the eggs, oil, and vanilla extract until well combined, about 2 minutes.
  3. Add the dry ingredients to the egg mixture and mix just until combined. Once the dough comes together, stir in the cranberries and white chocolate chips.
  4. Separate the dough into two equal pieces and transfer each to their own baking sheet and form into a log about ¾-inch high by 4-inches wide. Bake until the dough is firm and has begun to crack, about 25 minutes.
  5. Remove from oven and set aside to cool until they are slightly warm and can be handled. Slice on the diagonal, 1-inch thick. Arrange on baking sheet, cut-sides down. Reduce oven temperature to 325°F. Bake the cookies until they have dried out slightly and are firm to the touch, 5 to 10 minutes. Cool and enjoy.

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