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Pomegranate White Chocolate Biscotti sitting on top of a mug of coffee

Pomegranate White Chocolate Biscotti

  • Author: Megan Keno
  • Prep Time: 20 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 10 Biscotti 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: Italian


The poms in this biscotti go great with crushed cashews, lemon zest and white chocolate. Try it dipped in a little Earl Grey and let the white chocolate melt and swirl and sweeten the tea just a tad.


Units Scale
  • 2 cups AP Flour
  • 3/4 cup Sugar
  • 3 whole Eggs
  • 3/4 cup Pomegranate Seeds
  • 1 tsp Vanilla
  • 1/2 tsp Lemon Zest
  • 2 Tbsp Lemon Juice
  • 2 tsp Baking Powder
  • 2/3 cup Cashews, chopped
  • 1/4 tsp Salt
  • 1/2 cup White Chocolate Chips


  1. Preheat oven to 300 degrees.
  2. In medium bowl, whisk together eggs, vanilla, lemon zest, lemon juice and pomegranate seeds.
  3. In large bowl, stir together flour, baking powder, sugar and salt. Create a well in the middle of the flour.
  4. Fold the egg mixture into the flour and add in cashews, mixing until everything is mixed together. The mixture will be very tacky, so use your hands if necessary.
  5. Roll the dough into a ball, coating the outside with flour to reduce the tackiness of the dough.
  6. Place the dough on a heavy duty non stick baking sheet and form into a 6” by 12” log.
  7. Bake for 50 minutes.
  8. Remove from oven and let cool for 5 minutes. Using a sharp knife, cut the log width-wise into 18 ¾” biscotti wedges.
  9. Place each piece back onto the baking sheet and bake an additional 30 minutes.
  10. When biscotti have cooled, gently melt white chocolate chips in a microwave safe bowl until they have just begun to melt. Stir white chocolate chips until melted smooth.
  11. Dip the bottom of each biscotti into the white chocolate chips. Invert biscotti and allow to cool. Or drizzle white chocolate over the top and allow chocolate to harden.
  12. Remove from oven and cool. Serve with tea or coffee.