Chocolate Cranberry Biscotti

This is the first time I make Biscotti.

I made chocolate Biscotti 

and added dried cranberries with

white chocolate chips. 

The sweetness in the chocolate

chips, balances out the tartness

of the cranberries. 

A cookie that is baked twice.

The first time to bake the cookie,

 the second time to dry them out.

 Giving them a longer shelf-life.

Great for a coffee break,

accompanying coffee, lattes etc. 

Ingredients

Yields 20-25 biscotti

1/2 cup unsalted butter at

 room temperature

3/4 cup white sugar

3 large eggs

1 tsp vanilla extract

1 3/4 cups flour

1 tsp baking powder

pinch of salt. 

1/2 cup cocoa powder

1/2 cup dried cranberries

1/2 cup white chocolate chips. 

Preheat oven to 350degF.

Line a baking sheet 

with parchment paper

With an electric beater 

beat the butter and sugar

until fluffy (2-3 minutes). 

Add the eggs, one at a time,

mixing after each addition. 

Beat in the vanilla extract.

In a separate bowl, 

whisk together the flour, 

baking powder, 

salt and cocoa powder.

 

Add the flour mixture, 

to the butter mixture and 

beat until incorporated.

Add in the dried cranberries and

white chocolate chips. 

Transfer the dough to a floured

 surface and divide it in half.

(You will find the dough very sticky.)

Flour your hands and roll 

each half in a 7 inch (approx) long log.

Transfer the logs to the baking sheet, 

spacing them well apart,

pat to flatten the logs slightly.

The logs will spread during baking.

Bake until the top of the logs are 

firm to touch about 30-35 minutes.

Remove from oven and place 

on a wire rack and let 

cool for about 10 minutes.

Transfer the logs to a cutting board,

Using a serrated knife, 

cut the logs into slices

about 3/4 inch thick. 

Arrange the slices on the 

baking sheet and bake 

about 8-10 minutes.

Turn them over and bake again 

about 8-10 minutes 

on the other side.

Remove from oven and

 let cool on a wire rack.

Enjoy!

Merry Christmas

🎅🎄🎅