Cranberry Orange White Chocolate Biscotti

These Cranberry Orange Biscotti are one of my favorite cookies. I love the flavor combination!

There is just something about the cranberry and orange flavor combination that makes me happy!  I knew immediately that I would love this Cranberry Orange Biscotti recipe.  The tartness of the cranberries offset by the sweetness of a big, juicy orange….they are perfect together.  Add some white chocolate and it becomes a zen-like moment.

One of the best things about these cranberry orange cookies is the texture.  The twice baked process makes them crispy on the outside with a softer texture on the inside. They take a while to bake, but it’s definitely worth it in the end.  And, if you’re anything like me, you’ll be drooling the whole time they’re baking.
When making cookies like these, I like to line my baking sheets with silicone baking mats.  They keep the biscotti from sticking and make clean up super easy.

This recipe makes quite a few cookies.  They are perfect for giving as a gift (you can stand them in a coffee mug and give them with a gift card to your favorite coffee shop) or keep them all to yourself!  They keep beautifully in a covered container or in a zipper bag.

Are you a biscotti fan?  What’s your favorite kind?

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Cranberry Orange White Chocolate Biscotti

Compliments of It’s a Keeper
www.itisakeeper.com

3 1/4 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 1/2 cups sugar
10 Tbsp butter, softened
3 eggs
1 Tbsp vanilla
2 Tbsp orange zest
1 cup white chocolate chips
1 cup dried cranberries

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Combine flour, baking powder and salt in a mixing bowl and stir together.  In the bowl of an electric mixer fitted with the paddle attachment, beat together sugar, butter, eggs, vanilla and orange zest until combined.  With the mixer on low, slowly add dry ingredients and mix until just incorporated being careful not to over mix.  Stir in white chocolate and dried cranberries.

Divide dough in half.  For each half into a 12″x13″ log on the prepared baking sheet.  Repeat with remaining half of dough.  Place logs parallel and spaced apart on baking sheet.  Bake for 30 minutes, or until logs are golden brown.  Remove from oven and cool for 25 minutes.  Maintain oven temperature.

Carefully transfer cooled logs to a cutting board.  Using a serrated knife, cut logs into 1/2 inch slices on the diagonal.  Lie the slices on one cut side on a baking sheet.  Return to the oven and bake for 12 minutes.  Transfer to a wire rack and cool completely.