Gluten-Free White Chocolate Cranberry Biscotti

It’s time to enjoy the best festive, crunchy treat alongside your favorite cup of coffee. This Gluten-Free White Chocolate Cranberry Biscotti is the easiest treat to pair with your coffee or send as a gift to your favorite friend.

The combination of dried cranberries and white chocolate is absolutely wonderful in this crispy, crunchy biscotti recipe. Biscotti is actually very simple to make, and it’s very easy to make gluten-free if needed too.

What you’ll love about Gluten-Free Biscotti:

• Easy to make gluten-free.
• Perfect combination of sweet and savory flavors.
• Easy to make with pantry ingredients.
• Great for gift giving.

Ingredients for White Chocolate Cranberry Biscotti:

• Granulated Sugar
• All-Purpose Flour or Gluten-Free All-Purpose Flour
• Baking Powder
• Salt
• Butter
• Vanilla Extract
• Eggs
• White Chocolate Chips
• Dried Cranberries

Step-by-Step Instructions:

1. Begin by preheating the oven to 350 degrees F.
2. Be sure that all ingredients are at room temperature.
3. Combine in a large mixing bowl the sugar, flour, baking powder, and salt.
4. Mix in the butter, vanilla, and eggs.
5. Mix this well until the dough is formed.
6. Fold in the white chocolate chips and cranberries.
7. On a greased baking sheet, create 2 logs out of the dough. These can be about 8″ long and 4″ wide or the size that you prefer. They will not rise much.
8. Bake these for 30 minutes at 350 degrees F.
9. Carefully remove and use a knife to cut the biscotti diagonally. At this point, just make the impression; do not fully cut them.
10. Lower the oven temperature to 275 degrees F and cook the biscotti for an additional 20 minutes.
11. Let them cool and use a knife to fully separate them.
12. Makes about 12-16 biscotti, depending on the size of the pieces.
13. These will last up to 2 weeks in an airtight container.

How do you make gluten-free biscotti?

All you need to do to make this gluten-free is to use a 1:1 Gluten-Free All-Purpose Flour. I use Better Batter All-Purpose Flour; however, any 1:1 of your choice will do. Use a high-quality all-purpose flour such as King Arthur Gluten-Free, Cup 4 Cup, or Bob’s Red Mill.

The remaining ingredients are naturally gluten-free, but as always, be sure to check all labels.

Tips for Making White Chocolate Cranberry Biscotti:

Making White Chocolate Cranberry Biscotti is very simple, but be sure to closely follow the recipe, as these will be baked at two different temperatures.

It’s important to use room-temperature eggs as well, not cold. This is important in getting the batter to form properly. Once the batter is formed, you will shape it into two logs.

When you get to the cutting portion, the cuts will be made at a diagonal, and they will not be fully cut until the entire baking process is completed.

Biscotti is actually hard and crunchy because it is baked twice. Once you dip the biscotti in your warm drink, it will soften up and taste wonderful. I’m a fan of it though, as is, without dipping it in a drink too, it’s just that good!

Serving Tips:

• Serve with your favorite cup of coffee!
• Add to a holiday cookie tray.
• Wrap in a festive package and tie a bow on it for a gift.
• Pair with Homemade Hot Chocolate Mix for the perfect DIY gift!

How long do biscotti last?

These will stay good in an airtight container for about 2 weeks. It is very important to make sure your container is airtight.

It’s best to store them at room temperature.

White Chocolate Cranberry Biscotti uses pantry ingredients, is easy to customize, and perfect to enjoy for your morning. Biscotti was first introduced to me at a coffee shop decades ago and has become a favorite in our home.