Orange Cranberry White Chocolate Biscotti Made Easy in Your Pressure Cooker
This biscotti recipe brings festive flavors of orange zest, dried cranberries, and creamy white chocolate together with the time-saving magic of a pressure cooker. Perfectly crisp yet tender, they're ideal for gifting or savoring with your morning coffee.
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet Heavy, lined with parchment
- 1 Serrated knife For slicing biscotti
- 1 Wire rack To cool cookies
Ingredients
Main Ingredients
- 2 cups All purpose flour
- 1 ½ teaspoons Baking powder
- ¾ cup Sugar
- ½ cup Unsalted butter room temperature
- 2 teaspoons Grated orange zest
- ½ teaspoon Salt
- 2 Large eggs
- ⅔ cup Dried cranberries
- 12 oz White chocolate chips divided
- 1 teaspoon Shortening
- 1 teaspoon Orange extract
Instructions
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment.
- In a medium bowl, whisk flour and baking powder together. Set aside.
- In a large bowl, mix sugar, butter, orange zest, and salt until smooth.
- Add eggs one at a time, mixing until just combined after each.
- Slowly add flour mixture into the wet mixture just until combined.
- Fold in dried cranberries and 1 cup white chocolate chips.
- Divide dough and shape two 12x2 inch logs. Bake 25–30 minutes until golden.
- Cool logs 10 minutes. Lower oven to 325°F. Slice into ½-inch diagonals.
- Place slices cut side down, bake 10 minutes, flip, then bake 10 more minutes.
- Let cool completely on a wire rack.
- Melt remaining white chocolate chips with shortening in microwave, stir until smooth. Add orange extract.
- Dip biscotti bottoms in melted chocolate and set on wax paper.
- Let chocolate cool and harden before serving or storing.
Notes
Store biscotti in an airtight container at room temperature for up to 2 weeks, or freeze for longer storage. They pair fantastically with coffee or tea.