Korena in the Kitchen

  • Home
  • Recipes
  • About
  • Contact
You are here: Home / Recipes / Chocolate / Christmas Baking 2011: White Chocolate Cranberry Almond Biscotti

Christmas Baking 2011: White Chocolate Cranberry Almond Biscotti

December 21, 2011 By Korena in the Kitchen 7 Comments

This past week has been a flurry of butter, sugar, flour, parchment paper, the whirring of the KitchenAid mixer, and the beeping of the oven timer. I’ve made five kinds of cookies, chocolate truffles, macarons, and stollen dough. I’ve been baking before work and after work, and when bedtime rolls around, my back and feet are killing me and I spend the night dreaming of cookies. But it’s all good. I love it. Baking cookies is what my Christmas is all about :). This biscotti recipe is one of my favorites to bake at Christmas, because it gets awesome reviews from whoever receives them – especially Lynette, who asks, “Are you making the biscotti?” every year ;).

I first discovered this biscotti (from the Baker’s Best Chocolate Cookbook) in “Cafeteria” class in grade 10 or 11 (essentially pre-cook’s training). They were SO GOOD that I asked my Mum for the cookbook just so I could have the recipe. The first time I tried them at home, I burned them. I remember having dozens of slightly charred biscotti in the freezer because my Mum wouldn’t let me throw them out after putting all that white chocolate and fruit and nuts in them. Sigh. But obviously, I didn’t let that burnt experience stop me from trying again ;).

Biscotti is (are?) essentially a giant cookie log, baked, sliced, baked again, and in this case, drizzled with white chocolate. The original recipe calls for apricots, but cranberries seem more festive and they are nice and tart against the sweetness of the white chocolate. This year I added some Grand Marnier to the batter for extra festiveness, but orange juice is fine too :).

Happy Christmas Baking!

White Chocolate Cranberry Almond Biscotti

Adapted from Baker’s Best Chocolate Cookbook (Kraft Canada, 1995)

Preheat oven to 350F.

In a mixer bowl or by hand, cream together:

1/2 cup butter

1 cup sugar

2 eggs

Beat until light and fluffy.

Stir in:

3 oz white chocolate, melted and cooled slightly

1 tbsp orange liqueur (such as Grand Marnier)

3 tbsp orange juice (or omit the liqueur and use 4 tbsp orange juice)

1 tsp vanilla extract

In a bowl, combine:

3 cups all purpose flour

2 1/2 tsp baking powder

1 tsp salt

Stir gently into the butter/sugar mixture, then add:

3/4 cup chopped toasted almonds

3/4 cup dried cranberries

3 oz chopped white chocolate

If you are using a mixer, stir in these last additions by hand.

Line two cookie sheets with parchment paper and divide the dough evenly between them. Using wet fingers, shape the dough into 2 long, flat logs, about 2 1/2 inches wide. Bake in the top and bottom thirds of the oven for 25-30 minutes, rotating the pans halfway through, until golden. Cool for 10 minutes (or until firm in the center), then slice with a sharp serrated knife into 1 cm / 1/2 inch thick slices. Arrange the slices in a single layer on the cookie sheets and bake for 16-20 minutes until lightly golden, turning the cookies over after 8-10 minutes and rotating the pans every 4-5 minutes so the cookies brown evenly. Cool completely on a wire rack, then drizzle with 4 oz melted white chocolate (if desired). Store in an airtight container.

Share this:

  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Reddit (Opens in new window)

Like this:

Like Loading...

Related

Filed Under: Chocolate, Recipes Tagged With: baking, biscotti, Christmas cookies, cookies, recipe, white chocolate

« Leek, Swiss Chard & Prosciutto Quiche (and a non-shrinking tart crust!)
Christmas Baking 2011: Eggnog Macarons »

Comments

  1. Rufus' Food and Spirits Guide says

    December 21, 2011 at 8:55 am

    Those look wonderful and I just got a new bottle of Grand Marnier.

    Reply
    • Korena says

      December 21, 2011 at 10:56 am

      Dooo it! (And feel free to add more than just 1 tbsp of Grand Marnier 😉 )

      Reply
  2. wendyjv says

    December 21, 2011 at 9:55 am

    LOL! We have different memories! I remember the chocolate cookbook but not the charred remains that you weren’t allowed to throw out! (But I’m not doubting that it might indeed have happened that way!)
    These look magnificent. Spelt next, perhaps?? 🙂

    Reply
  3. Sawsan@ Chef in disguise says

    December 21, 2011 at 9:58 am

    I am so making these as soon as possible
    I can’t resist a good biscotti

    Reply
  4. nette says

    December 21, 2011 at 1:35 pm

    **HAPPY DANCE!**

    Reply
  5. Nicki says

    December 26, 2011 at 12:50 pm

    After the rave reviews around here on your peanut butter chocolate chip cookies I decided to make this biscotti. Your recipes are just amazing Korena. We loved these. I also love your clear instructions and informative photos. (I think there might be a cm / inches switch in this recipe. It says to cut the cookies 1cm thick. As this was your only reference in metric I just went with 1 inch.) Wonderful biscotti!

    Reply
    • Korena says

      December 27, 2011 at 12:06 pm

      Hi Nicki! I’m so glad you tried these and liked them! I did mean 1 cm but you’re right, I should be consistent with metric/imperial… 😉 Thanks for the note!

      Reply

Leave a ReplyCancel reply

Welcome to my kitchen!

I'm Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate. Read More…

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS

Subscribe by Email!

Top Posts

Greek Kataifi
Daring Bakers: Ukrainian Easter Paska
Daring Bakers: Asian Coconut Custard Buns
Daring Bakers: Sfogliatelle Ricci and Lobster Tail Pastries
Cream Cheese Swiss Meringue Buttercream Frosting, Take 2: Success!
10 Years! {Nigella Lawson's Coffee and Walnut Layer Cake}

Search

Categories

Archives

Blogs I Like

  • 101 Cookbooks
  • Baking with Sibella
  • Bitter Baker
  • Bread and Companatico
  • Chocolate & Zucchini
  • Chocolate & Zucchini
  • De La Casa
  • Dinner With Julie
  • Dinner: A Love Story
  • Food in Jars
  • FrugalFeeding
  • Homesick Texan
  • Joy the Baker
  • Poires au Chocolat
  • Rufus' Food and Spirits Guide
  • Simple Bites
  • Simply Recipes
  • smitten kitchen
  • Steamy Kitchen
  • Tartelette
  • Tea & Cookies
  • The Pioneer Woman Cooks
  • The Wednesday Chef
  • Venison for Dinner
  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS

Subscribe by Email!

Search

Home | Recipes About | Contact |

All content © Korena Vezerian and Korena in the Kitchen, 2011 – 2021. Please contact me before duplicating any content, including pictures. Excerpts and links may be used, provided that full and clear credit is given to Korena Vezerian and Korena in the Kitchen with appropriate and specific direction to the original content.

Copyright © 2025 · Foodie Pro Theme On Genesis Framework · WordPress · Log in

 

Loading Comments...
 

    %d