Cookie of the day · Friday, November 13, 2026
Vegan Cranberry Almond White Chocolate Biscotti
Crisp, twice-baked biscotti full of tart red cranberries and toasty sliced almonds, with one end dipped in dairy-free white chocolate. They're festive enough to give away and sturdy enough to dunk in your coffee.
- Total time
- About 2 hrs 10 mins
- Makes
- 24 biscotti
- Oven
- 350°F
- Ingredients
- 15
15 min prep, 30 min first bake, 10 min rest, 5 min slicing, 20 min second bake, 20 min cooling, 10 min dipping, 20 min chocolate set.
About these cookies
These biscotti have a clean, snappy crunch, with tart chewy cranberries and almonds that toast as the dough bakes twice. A dip in creamy dairy-free white chocolate and a sprinkle of sliced almonds makes them look like they came from a bakery tin. They're dairy-free and egg-free, keep for up to two weeks and travel well, so you can start baking holiday gifts in early November.
Steps
- Tap a step to check it off.
Tips for success
- Let the melted vegan butter cool until it's just warm before you mix it in. Hot butter makes the dough greasy and causes the logs to spread wider than 2½ inches.
- Try to slice after the full 10-minute rest. If you cut sooner the soft logs squash, and if you wait much longer they crack. A serrated knife and light sawing strokes keep the cranberries from tearing through the slices.
- Keep the slices an even ¾ inch thick so they all dry out at the same rate in the second bake, and remember to flip them halfway through.
- If you like harder biscotti for dunking, add 3 to 5 minutes to the second bake at 325°F (165°C). Watch the edges so they don't go past golden.
- Dairy-free white chocolate burns and seizes more easily than dark chocolate. Melt it at 50% power in short bursts, and stop heating while a few pieces are still solid.
Swaps
- Dried cherries for dried cranberries: same amount, roughly chopped. The biscotti come out a little sweeter and darker red.
- Shelled pistachios for sliced almonds: 65 g roughly chopped for the dough, plus a few crushed ones for garnish. You get a softer crunch and green flecks that look great for the holidays. Skip the almond extract if you want a pure pistachio flavor.
- Aquafaba for the flax egg: whisk 3 tablespoons of chickpea cooking liquid until foamy and use it in place of the flax and water. The crumb is slightly lighter and crisper, with no flax specks.
- Dairy-free dark chocolate for dairy-free white chocolate: same 6 oz (170 g). It's less sweet, melts more forgivingly and contrasts well with the red cranberries.
Storing
Store fully set biscotti in an airtight container at room temperature for up to 2 weeks, with parchment between the layers to protect the chocolate. Undipped biscotti keep for up to 3 weeks. To make them ahead, freeze them undipped for up to 3 months, thaw at room temperature, re-crisp for 5 minutes at 300°F (150°C), cool completely, then dip. Don't reheat biscotti once they've been dipped, because the white chocolate will melt.
This recipe was developed with AI and checked for vegan ingredients and sensible baking times, but it hasn’t been test-baked in our kitchen yet. How our recipes are made.
