Cranberry White Chocolate Biscotti


by: Carrie's Experimental Kitchen

The flavor combination of cranberries and white chocolate make these the perfect tea time snack.


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serves: 24

2 c All-Purpose Flour

1 c Granulated Sugar

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1 tsp Vanilla Extract

3 Eggs

1 c Dried Cranberries

1 c White Chocolate Chips

Nutrition Facts
Cranberry White Chocolate Biscotti

Servings Per Recipe: 24

Amount per Serving

Calories: 119

  • Total Fat: 2.9 g
  •     Saturated Fat: 1.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 21.9 mg
  • Sodium: 40.9 mg
  • Total Carbs: 21.2 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 12.8 g
  • Protein: 2.2 g

how is this calculated?

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1.  In a bowl, mix together the flour, sugar, baking powder, and baking soda until well blended. In a separate bowl, whisk together the vanilla extract and eggs. Add the egg mixture to the flour mixture, mixing well. Next fold in the cranberries and chocolate. Turn the dough onto a lightly floured surface and knead until the dough is no longer sticky, then form a 12" long log and flatten down so that it is no higher than 1". Spray a baking sheet with cooking spray, add the dough and bake at 325 degrees for 25-30 minutes. Remove from the oven and let cool, then slice diagonally into 1/2" slices and put them back on the baking sheet. Bake for an additional 10 minutes per side and remove from oven. Let cool and allow to harden before serving.

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