Ingredients for Cranberry Biscotti With Chocolate
- Light Olive Oil
- White Sugar
- Vanilla Extract
- Almond Extract
- 2 large eggs
- All Purpose Flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- Dried Cranberries
- Pistachio Nuts
- White Chocolate
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How to Make Cranberry Biscotti With Chocolate
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and ½ teaspoon almond extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup dried cranberries and ½ cup chopped walnuts or pecans.
- Divide the dough in half. Shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet.
- Wet your hands with cool water to help handle the slightly sticky dough.
- Bake for 35 minutes, or until the logs are lightly golden brown.
- Remove from oven and let cool on the baking sheet for 10 minutes.
- Reduce oven temperature to 275°F (135°C).
- Using a sharp knife, cut each log diagonally into ¾-inch thick slices.
- Arrange the biscotti slices cut-side down on the baking sheet.
- Bake for 8-10 minutes, or until the biscotti are dry and crisp.
- Let cool completely on a wire rack.
- Melt 6 ounces of your favorite dark chocolate. Dip one end or side of each biscotti into the melted chocolate.
- Place the dipped biscotti on a baking sheet lined with parchment paper.
- Refrigerate for 30 minutes, or until the chocolate is set.
- Store biscotti in an airtight container at room temperature for up to 1 week.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
40g
Fat
10g
Carbs
5g
