Ingredients for Spiced Cranberry Biscotti
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup dried cranberries
- 3/4 cup white chocolate (chips or chopped)
Nutrition (per piece):
150 kcal | 6 g fat | 22 g carbs
How I Make Spiced Cranberry Biscotti
I begin by heating my oven to 350°F and lining a baking sheet with parchment. In a large bowl, I mix together flour, baking powder, salt, cinnamon, and cardamom, whisking to evenly distribute the spices.
In another bowl, I beat together sugar and eggs until thick and creamy, then stir in the vanilla. I pour the wet mixture into the dry ingredients and mix until just combined. Folding in the dried cranberries, the dough comes together—a little sticky but easy to shape.
With floured hands, I shape the dough into two logs, about 8 inches long and 2 inches wide, and set them on the baking sheet. I bake for 20 minutes until set and lightly golden.
I remove the logs from the oven and cool for 10 minutes, then slice confidently into 1/2-inch thick pieces using a sharp serrated knife. Arranging the slices cut side up, I return them to the oven for another 10 minutes until perfectly crisp.
I cool the biscotti completely before melting the white chocolate and drizzling it over the tops. The chocolate sets, creating a sweet finish that contrasts beautifully with the spiced crunch.
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