Ingredients for Chocolate Nut Cranberry Espresso Biscotti
- All Purpose Flour
- Granulated Sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- Ground Cloves
- Strong Coffee
- ¼ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Walnuts
- Semi Sweet Chocolate Chips
- Dried Cranberries
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How to Make Chocolate Nut Cranberry Espresso Biscotti
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ¼ teaspoon ground cloves.
- In a medium bowl, whisk together 2 large eggs, ½ cup strong brewed espresso, ¼ cup milk, and 1 teaspoon vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If the dough is too dry, add 1-2 tablespoons more espresso, 1 tablespoon at a time.
- Stir in 1 cup semi-sweet chocolate chips, ½ cup chopped walnuts or pecans, and ½ cup dried cranberries.
- Turn the dough out onto a lightly floured surface. Using floured hands, shape the dough into two logs, each about 13-14 inches long and 3 ½ inches wide.
- Place the logs onto a greased and floured baking sheet.
- Bake for 20-25 minutes, or until the logs are lightly golden brown.
- Remove from oven and let cool for 8 minutes.
- Using a serrated knife, cut the logs diagonally into ½-inch thick slices.
- Arrange the biscotti slices, cut-side down, back onto the baking sheet.
- Bake for another 6-8 minutes, or until golden brown and crisp. For extra-crisp biscotti, bake for 5 minutes per side.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
41g
Fat
7g
Carbs
5g
