Baking · Cookies · Snacks

Spring Biscotti

The only biscotti cookie I’ve ever made is my mom’s Twice Baked Walnut Cookies. Biscotti are fantastic and since I’m having a little tea/coffee get together tomorrow night, I thought a hard biscuity cookie would be a nice addition to my table. But, I wanted to try something new. I updated a typically bland cookie by including cranberries and white chocolate. I also threw in some orange and almond flavors to make it a little brighter and springy.

The longer you cook these biscotti, the crunchier they will be. If you’re a fan of dunking in your coffee or tea, bake them a few minutes longer so they don’t just dissolve when they hit the hot liquid. Also, I highly recommend after the first bake, you cut the logs with a serrated knife in a gentle sawing action. A straight edged blade will not work nearly as well. These cookies make beautiful gifts for new neighbors or someone you love (cough – Mom!). Drizzle with a little white chocolate, or dip the bottoms in white or dark chocolate for a truly impressive look.

Spring Biscotti

1/4 cup butter
3/4 cup white sugar
1/2 teaspoon orange extract
1/2 teaspoon almond extract
2 eggs
1 egg white
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 ounces white chocolate, chopped
1/2 cup dried cranberries
1 cup slivered almonds (if you have time, toast the almonds in a 375 degree oven until just lightly browned)


  1. In a large bowl, cream together butter, sugar, orange extract, and almond extract with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and almonds. Cover, and chill for 30 minutes, or until dough is no longer sticky.
  2. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  3. Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.
  4. Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
  5. Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.

3 thoughts on “Spring Biscotti

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