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Cranberry and Almond Biscotti With White Chocolate Drizzle

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“A perfect holiday cookie! You can substitute dried cherries for the cranberries, use a good quality white chocolate for this, I use Lindt or Baker's. These can be made up to 1 week ahead, or freeze in an air tight container. I highly suggest to double this recipe, these are wonderful biscotti!”
1hr 20mins
30 biscotti

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. In a bowl whisk together flour with baking powder and salt.
  4. Using an electric mixer beat the butter, sugar and eggs with extract until well blended (about 4 minutes).
  5. Add in the flour mixture, then the cranberries and almonds; mix well to combine.
  6. Divide the dough in half.
  7. With floured hands shape the dough in about 9 x 2-inch logs.
  8. Transfer the logs to prepared baking sheet, spacing evenly.
  9. In a small bowl whisk the egg white until foamy, the brush the egg white on top and sides of each log.
  10. Bake the logs until golden brown, about 35 minutes (the logs will spread when baked).
  11. Cool completely in the baking pan (leave the oven heat on to 350 degrees).
  12. Transfer the logs to a work surface.
  13. Shake out any crumbs from the parchment paper, then place back on the baking sheet with clean-side facing upwards.
  14. Using a serrated knife, sliced the logs on diagonal about 1/2 - 3/4-inches.
  15. Arrange the sliced biscotti cut side down on the same baking sheet.
  16. Bake for 10 minutes; turn the biscotti over and bake for another 5 minutes, just until beginning to lightly brown.
  17. Transfer biscotti to a rack to cool.
  18. For the glaze: stir the white chocolate in a double boiler over simmering water until smooth.
  19. Remove from over the water.
  20. Using a fork, drizzle chocolate over biscotti.
  21. Let stand until chocolate sets (about 30 minutes).

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