A plate of cranberry white chocolate biscotti made with Navitas Organics Cacao Butter Wafers and Maca Powder.

Cranberry White Chocolate Biscotti Recipe

This perfectly crisp, slightly tart and deliciously decadent cranberry white chocolate biscotti recipe combines classic flavors with natural plant-based ingredients for a comforting treat to dunk in your coffee or tea.

INGREDIENTS

Biscotti:
½ cup salted butter, softened
¾ cup granulated sugar
2 organic eggs
¼ tsp. salt
2 cups flour, spooned and leveled
1½ tsp. baking powder
2 Tbsp. Navitas Organics Maca Powder
¾ cup dried cranberries

White Chocolate Drizzle:
¼ cup Navitas Organics Cacao Butter Wafers
¼-½ cup powdered sugar, sifted
¼ tsp. vanilla or almond extract, optional

DIRECTIONS

In a mixing bowl, beat together butter and sugar until light and fluffy, a few minutes.
Add eggs one at a time and beat well between each addition. Add vanilla extract.
In a bowl, mix together dry ingredients. Beat until just combined, don’t overmix. Fold in dried cranberries. Dough will be sticky.
Preheat oven to 350˚F and line a baking sheet with parchment paper. Form dough into a ball on a floured surface. Cut dough ball in half and form two logs, about 12 inches long. Place logs a few inches apart onto prepared baking sheet. Wet your hands with water and flatten logs to form two rectangles, about 1-inch thick.
Bake 25-30 minutes, or until lightly golden brown. Let cool for 5 minutes or until you can safely handle the biscotti and then using a bread knife, slice each log into ¾-inch slices. Turn each slice of biscotti onto its side and bake for 10 minutes. Flip each slice and bake for another 5 minutes.
Melt cacao butter wafers in the microwave or over a double boiler. Once melted, combine with sifted powdered sugar to create white chocolate glaze. Drizzle over cooled biscotti. Store in an airtight container for up to two weeks.



Servings: 12-18 pieces

Submitted by Marley Braunlich | Baked Abundance
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Image of Cranberry White Chocolate Biscotti Recipe

Cranberry White Chocolate Biscotti Recipe

Marley Braunlich | Baked Abundance

Servings

12-18 pieces

This perfectly crisp, slightly tart and deliciously decadent cranberry white chocolate biscotti recipe combines classic flavors with natural plant-based ingredients for a comforting treat to dunk in your coffee or tea.

Ingredients

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Directions

  1. In a mixing bowl, beat together butter and sugar until light and fluffy, a few minutes.
  2. Add eggs one at a time and beat well between each addition. Add vanilla extract.
  3. In a bowl, mix together dry ingredients. Beat until just combined, don’t overmix. Fold in dried cranberries. Dough will be sticky.
  4. Preheat oven to 350˚F and line a baking sheet with parchment paper. Form dough into a ball on a floured surface. Cut dough ball in half and form two logs, about 12 inches long. Place logs a few inches apart onto prepared baking sheet. Wet your hands with water and flatten logs to form two rectangles, about 1-inch thick.
  5. Bake 25-30 minutes, or until lightly golden brown. Let cool for 5 minutes or until you can safely handle the biscotti and then using a bread knife, slice each log into ¾-inch slices. Turn each slice of biscotti onto its side and bake for 10 minutes. Flip each slice and bake for another 5 minutes.
  6. Melt cacao butter wafers in the microwave or over a double boiler. Once melted, combine with sifted powdered sugar to create white chocolate glaze. Drizzle over cooled biscotti. Store in an airtight container for up to two weeks.
Servings: 12-18 pieces
Submitted by:

Marley Braunlich | Baked Abundance