Frosted Cranberry and White Chocolate Biscotti

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crunchy twice-baked biscotti studded with tart dried cranberries and swirled with white chocolate, perfect for dipping in warm beverages. This Italian-inspired recipe, ready in about 55 minutes, layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 12 Italian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a large bowl, whisk together 2 1/4 cups all-purpose flour, 3/4 cup granulated sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt.
  2. Step 2: In a separate bowl, beat 3 large eggs with 1 tsp vanilla extract and 2 tbsp melted unsalted butter until combined. Pour the wet ingredients into the dry and mix until a dough forms.
  3. Step 3: Fold in 3/4 cup dried cranberries and 1/2 cup white chocolate chips evenly distributed throughout the dough.
  4. Step 4: Divide dough in half and shape each half into a 12-inch long, 2-inch wide log on a parchment-lined baking sheet. Bake for 25 minutes until golden and firm.
  5. Step 5: Remove from oven and let cool for 10 minutes. Using a serrated knife, slice each log diagonally into 1/2-inch thick biscotti.
  6. Step 6: Place biscotti cut side down on the baking sheet and bake for an additional 12-15 minutes until crisp. Cool completely before serving.

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