Dark-Chocolate Cranberry Biscotti

 

1 1/4

cups Gold Medal® all-purpose unbleached flour

1/2

cup sugar

1

teaspoon baking powder

1/2

cup 60% cacao bittersweet chocolate chips

1/2

cup sweetened dried cranberries

1

tablespoon water

1

teaspoon vanilla

1

whole egg

1

egg white

• 1 Heat oven to 350°F. Line cookie sheet with parchment paper; spray paper lightly with cooking spray.
• 2 In large bowl, stir together flour, sugar and baking powder. Stir in chocolate chips and dried cranberries.
• 3 In medium bowl, beat water, vanilla, egg and egg white with whisk until well blended. Pour wet ingredients into dry ingredients; stir until all dry ingredients are moistened. (Dough will be crumbly.)
• 4 Onto floured surface, carefully turn out crumbly dough; knead until a solid dough forms. Shape dough into 16-inch log; place on cookie sheet. Flatten log until about 1/2 inch thick.
• 5 Bake 25 minutes. Transfer biscotti loaf to cooling rack; cool 10 minutes.
• 6 Cut loaf diagonally into 1-inch slices. Return slices, cut side down, to cookie sheet.
• 7 Reduce oven temperature to 325°F; bake 10 minutes. Turn slices; bake 10 minutes longer. Place slices on cooling rack; cool completely, about 20 minutes. (Biscotti will harden as they cool.)