Ingredients:

  • 2 ¼ cups All-Purpose (Plain) Flour, plus extra for dusting
  • 1 ½ teaspoons Baking Powder
  • ½ teaspoon Fine Sea Salt
  • 1 cup Granulated White Sugar
  • 4 tablespoons Unsalted Butter, softened
  • 3 large Eggs, separated (2 whole, 1 yolk for dough, 1 white for glazing)
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Fresh Orange Juice
  • Zest of 1 large Orange (unwaxed)
  • ¾ cup Dried Cranberries
  • ¾ cup White Chocolate Chips
  • 1 large Egg White, reserved
  • 1 tablespoon Water, for thinning the egg wash
  • 1 tablespoon Turbinado Sugar (optional)

Instructions:

  1. Prep the Oven and Ingredients: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Whisk the flour, baking powder, and salt together in a medium bowl (the dry ingredients).
  2. Cream the Fats and Sugar: In a large bowl or stand mixer, cream the softened butter and sugar until light and fluffy—about 3 minutes.
  3. Incorporate Wet Ingredients: Beat in the two whole eggs, the remaining egg yolk, vanilla extract, orange zest, and orange juice until just combined.
  4. Form the Dough and Mix-ins: Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing only until just combined. Gently fold in the cranberries and white chocolate chips using a spatula.
  5. Shape and Chill: Dust your hands lightly with flour. Divide the sticky dough into two equal portions and shape each into a long, slightly flattened log (approximately 10–12 inches long). Place the logs on the prepared baking sheets. Chill for 30 minutes.
  6. Glaze and Initial Bake: Whisk the reserved egg white with 1 tablespoon of water for the wash. Brush the chilled logs liberally with the egg wash and sprinkle with turbinado sugar, if using. Bake for 30–35 minutes, or until golden brown and firm.
  7. Reduce Heat and Cool: Remove from the oven and immediately reduce the oven temperature to 300°F (150°C). Let the baked logs rest on the baking sheet for 10–15 minutes until they are still warm but firm enough to slice.
  8. Slice and Toast: Carefully transfer the warm logs to a cutting board. Using a sharp serrated knife, slice the logs diagonally into ¾ inch (2 cm) thick pieces. Lay the sliced biscotti cut-side up back onto the baking sheets.
  9. Second Bake/Drying: Return the slices to the 300°F (150°C) oven. Bake for 12–15 minutes, then flip each piece and bake for another 10–15 minutes, or until the biscotti are dry and crisp throughout.
  10. Cool and Store: Transfer the finished biscotti to a wire rack to cool completely. Store in an airtight container once fully cooled.