Dark-Chocolate Cranberry Biscotti

Blogger Sarah W. Caron from Sarah's Cucina Bella shares a recipe. These sweet biscotti are a real treat – and perfect for gifting at the holidays.

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Prep Time 15 min
Total Time 1 hr 30 min
Servings 12

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

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Directions

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.)