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Dark-Chocolate Cranberry Biscotti
1 hr 30 min
cups Gold Medal™ all-purpose unbleached flour
teaspoon baking powder
cup 60% cacao bittersweet chocolate chips
cup sweetened dried cranberries
Heat oven to 350°F. Line cookie sheet with parchment paper; spray paper lightly with cooking spray.
In large bowl, stir together flour, sugar and baking powder. Stir in chocolate chips and dried cranberries.
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.)
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.
Bake 25 minutes. Transfer biscotti loaf to cooling rack; cool 10 minutes.
Cut loaf diagonally into 1-inch slices. Return slices, cut side down, to cookie sheet.
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.)
Dried blueberries can be substituted for the cranberries.
Gift these in sets of two.
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