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Dark-Chocolate Cranberry Biscotti

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Sarah Caron
Updated Aug 17, 2011
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As tasty as a coffee-shop specialty, these dark and fruity cookies make a great gift, too.

Dark-Chocolate Cranberry Biscotti

  • Prep Time 15 min
  • Total 1 hr 30 min
  • Servings 12
  • Ingredients 9
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Ingredients

  • 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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Line cookie sheet with parchment paper; spray paper lightly with cooking spray.
  • Step 
    2
    In large bowl, stir together flour, sugar and baking powder. Stir in chocolate chips and dried cranberries.
  • Step 
    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.)
  • Step 
    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.
  • Step 
    5
    Bake 25 minutes. Transfer biscotti loaf to cooling rack; cool 10 minutes.
  • Step 
    6
    Cut loaf diagonally into 1-inch slices. Return slices, cut side down, to cookie sheet.
  • Step 
    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.)

Nutrition

Nutrition Facts are not available for this recipe

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