Cranberry and Almond Biscotti White Chocolate Drizzle

Cranberry and Almond Biscotti with White Chocolate Drizzle

A new favorite, this Cranberry and Almond Biscotti with White Chocolate Drizzle recipe is so very good, you will make up any excuse to make coffee in order to have more! My husband and I loved it, though he preferred that I drench the white chocolate on my half of the pan of Cranberry and Almond Biscotti. That was certainly alright with me. So, I offered up the Cranberry and Almond Biscotti with and without the White Chocolate Drizzle and–they went pretty fast! Even without the extra sweetness and the fetching drenching of white chocolate dressing it up a bit, they are still tasty and good.

This biscotti recipe is certainly a keeper!┬áIf you have never tasted biscotti before, think of it like a cookie that is just a little harder than you’d expect. Really, it’s kind of the equivalent of my Swedish grandmother’s brownies. Although she was typically a great cook, she turned to those boxed mixes that never seemed to turn out quite like she planned. My dad used to joke with her that they were like paving stones! Although they aren’t exactly that hard, you get the idea. Dipping them into coffee softens them up a bit.

Don’t let the idea of making biscotti scare you. They aren’t any more difficult to bake than a cookie recipe. No, really! You mix up the batter, shape into a log, bake, cool, slice, and then bake a couple more times. See how easy that was? The only difficult thing about them, and really it isn’t difficult, is that they take more time to bake. There frequent baking and flipping of them makes them more involved than a simple cookie but nothing is a better wake-up call than coffee and a hunk of biscotti. I found it on

Cranberry and Almond Biscotti with White Chocolate Drizzle Recipe

Cranberry and Almond Biscotti with White Chocolate Drizzle Recipe

Cranberry Almond Biscotti White Chocolate Drizzle


After a friend shared amazing biscotti with me, I decided I needed to try my hand at it. This is wonderful!

Although I love it with the White Chocolate Drizzle, my husband prefers them plain.


  • 2 1/2 Cups Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 1/4 Cups Sugar (Add 1/4 Cup Extra for Sweeter Biscotti)
  • 1/2 Cup Butter, Softened
  • 2 Eggs
  • 1 1/2 teaspoons Almond Extract
  • 1 1/2 Cups Dried Cranberries
  • 1/2-3/4 Cup Almonds (Chopped or Sliced)
  • 1 Egg White
  • 8 Ounces White Chocolate


  1. 350* Oven.
  2. Place parchment paper on a baking sheet.
  3. In a bowl, combine Flour, Baking Powder, and Salt.
  4. Using an electric mixer beat Butter, Sugar, Eggs, and Almond Extract until well blended.
  5. Add in Flour mixture, then the cranberries and almonds, mix well to combine.
  6. Divide the dough in half and, with floured hands, shape dough into 9 x 2 logs.
  7. Transfer Logs to baking sheet, spacing apart.
  8. In a small bowl, whisk the Egg White until foamy, the brush the Egg White on top and sides of each log.
  9. Bake the logs until golden brown, about 35 minutes.
  10. Cool completely in the baking pan but leave the oven on.
  11. Using a serrated knife, sliced the cooled logs on the diagonal about 1/2" -- 3/4".
  12. Arrange sliced Biscotti on flipped over parchment paper.
  13. Bake for 10 minutes; flip biscotti over, and bake for another 5 minutes, until very lightly browned.
  14. Transfer to a rack to cool.
  1. Stir White Chocolate in a double boiler over simmering water until smooth.
  2. Using a fork, drizzle chocolate over cooled Biscotti.
  3. Let stand until chocolate sets (roughly 30 minutes).

Small Towns: Destinations, not Drive-Thrus! I’m Jessica Nunemaker and THIS is little Indiana!

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