Saturday, December 4, 2021

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. 

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.


Merry Christmas