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Chocolate Biscotti with Cranberries:

1/2 cup (113 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

2 large eggs

1 large egg yolk

1 teaspoon pure vanilla extract

1 3/4 cups (230 grams) all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (45 grams) Dutch-processed cocoa powder

1/2 cup (50 grams) dried cranberries

1/2 cup (90 grams) white chocolate chips

Note: The biscotti can be dipped in white chocolate. Melt 3 ounces (90 grams) of chopped white chocolate and 1 teaspoon of vegetable shortening in a small metal bowl placed over a saucepan of simmering water. Watch carefully as white chocolate can burn easily. Stir to melt. Remove from heat and with an offset spatula spread a layer of white chocolate on one side of the biscotti (or dip one end into the melted chocolate). Let the chocolate dry on a parchment-lined baking sheet.

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Chocolate Biscotti: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (2-3 minutes). Add the eggs and egg yolk, one at a time, mixing well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl as needed.

In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder. Add to the butter mixture and beat until incorporated. Stir in the dried cranberries and white chocolate chips.

Transfer the dough to a floured surface and divide it in half. Form each half into a log 10 inches (25 cm) long. Do this by rolling the dough back and forth into a cylinder shape with floured hands. Transfer the logs to the baking sheet, spacing them well apart (width-wise on the pan), and pat to even the shapes. Bake until firm to the touch, about 25 - 30 minutes (logs will spread during baking). Remove from the oven, place on a wire rack, and let cool for about 10 minutes.

Using a long spatula transfer the logs to a cutting board. Using a serrated knife, cut the logs into slices about 3/4 inch (2 cm) thick on the diagonal. Arrange the slices on the baking sheet and bake on about 8 - 10 minutes. Turn the slices over and bake until crisp and dry, about 8 - 10 minutes longer. Remove from oven and let cool on wire rack.

Makes about 24 - 30 biscotti.


It is hard not to like these Chocolate Biscotti that are studded with white chocolate chips and dried red cranberries. They have a very nice chocolate flavor and their lovely deep brown color comes from the addition of cocoa powder to the batter. This biscotti recipe is the only one on the site that contains butter. Butter adds flavor and gives the biscotti a softer, more cookie-like texture. But don't worry, they are still crisp and crunchy and perfect for dipping in your coffee.

The chocolate flavor of this biscotti relies on the brand of cocoa powder you use. For this recipe we are using Dutch-processed cocoa powder which is cocoa powder that has been treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities in the recipe. It has a reddish-brown color and its flavor is milder than natural unsweetened cocoa powder. My favorite brands are Droste and especially Valrhona which I buy from These biscotti also contain white chocolate chip and dried cranberries. Dried cranberries are cranberries that have most of their moisture removed (up to 80%) through drying, either by machine or by the sun. The advantage of drying any fruit is to prolong its storage but it has the added benefit of concentrating the fruit's sweetness and flavor. The texture of the fruit becomes all soft and chewy which makes it ideal for both eating out-of-hand and in baking. They can be found in most grocery stores as well as health food stores.