Ingredients for Chocolate And Cranberry Biscotti
- All Purpose Flour
- Almonds
- Dutch Processed Cocoa Powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- Pure Vanilla Extract
- Almond Extract
- Dried Cranberries
- Chocolate
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How to Make Chocolate And Cranberry Biscotti
- Preheat oven to 350°F (175°C) and position a rack in the center.
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup ground almonds, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt.
- In a separate bowl, beat 2 large eggs and ¾ cup granulated sugar with a handheld or standing mixer on medium-high speed until pale and thick (about 5 minutes).
- Beat in 1 teaspoon vanilla extract and ½ teaspoon almond extract.
- Reduce mixer speed to low and gradually add the dry flour mixture.
- Beat until just combined and no traces of flour remain.
- Gently stir in 1 cup dried cranberries.
- (Note: The dough will be very wet and sticky.)
- Scrape the dough onto the prepared baking sheet and form a thick line in the center.
- Wet your hands and pat the dough into a 9x3-inch rectangle.
- Bake for 25 minutes, or until puffed and dry to the touch.
- Cool on the baking sheet for 15 minutes.
- Keep the oven on.
- Carefully peel off the parchment paper and transfer the rectangle to a cutting board.
- Cut crosswise into ⅓-inch-thick slices.
- Arrange slices flat on an unlined baking sheet.
- Bake for 10 minutes.
- Flip slices and bake for another 10 minutes, until golden brown and dry.
- Let cool completely on a wire rack. (Cookies will crisp as they cool.)
- Drizzle with melted dark chocolate (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
15g
Fat
1g
Carbs
2g
