Dark-Chocolate Cranberry Biscotti

As tasty as a coffee-shop specialty, these dark and fruity cookies make a great gift, too.

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


1 1/4
cups Gold Medal™ all-purpose unbleached flour
cup sugar
teaspoon baking powder
cup 60% cacao bittersweet chocolate chips
cup sweetened dried cranberries
tablespoon water
teaspoon vanilla
whole egg
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.)

Expert Tips

Dried blueberries can be substituted for the cranberries.

Gift these in sets of two.