White Chocolate Cranberry Biscotti in a Jar
I am a lover of coffee not only that but also hot chocolate all of which pair perfectly with wonderful homemade biscotti! The first time I made biscotti I used this recipe for Chocolate Chip Biscotti on Tasty Kitchen. Ever since that day of discovering homemade biscotti, I have been adapting that recipe to make some of my favorite versions. So far my all time favorite is White Chocolate Cranberry!
I can eat these even without the hot coffee or hot chocolate, they are that good! My husband likes to inform me that they are hard as a rock, of course biscotti is supposed to be hard and soften in your coffee. For all those wondering too, how do I make this gluten free? All you need to do is swap out the flour for gluten free all purpose flour. I made two batches of these one with regular flour and one with gluten free flour, there was absolutely no difference in taste or texture! That was according to my husband the taste tester of the one with the regular flour.
Not only are these fabulous and tasty, they also make the perfect gift! I made these recently for my best friend who is an avid coffee lover, we even worked at a coffee shop together in high school for years. Once I finished making them I put them in a large mason jar and tied a gift card to Starbucks around it! These would make great teacher gifts, birthday gifts, or really any occasion!
White Chocolate Cranberry Biscotti
Yield: 12-16 Biscotti
- 1 Cup Sugar
- 1 3/4 Cup Flour (or GF All Purpose Flour)
- 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 4 Tbsp Butter, Softened
- 1 Tsp Vanilla Extract
- 2 Eggs
- 1/2 Cup White Chocolate Chips
- 1/2 Cup Dried Cranberries
- Begin by preheating the oven to 350*.
- Next combine the sugar, flour, baking powder, salt, butter, vanilla, and eggs. Mix this well.
- Then, fold in the white chocolate chips and cranberries.
- At this point on a greased baking dish, I make 2 logs out of the dough. These can be about 8" long x 4" wide, or the size you prefer. I also flatten them down a bit; however, they do not rise much so be sure and keep that in mind.
- Bake these for 30 minutes, until the dough sets.
- Remove from oven and using knife, cut diagonally. At this point, you simply want to make the impression. You do not need to separate them entirely, but this makes it easier to cut them when they are completely done.
- Once you have done this, place back in the oven at 275* for 20 minutes.
- Let them cool and use a knife to separate them.
- Makes about 12-16 biscotti depending on the size of the pieces.
- According to the original recipe these last for up to 2 weeks in an airtight container, at my house they barely last a few days because we eat them all!
Adapted From: Tasty Kitchen
Enjoy this morning treat with your coffee!
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.