Dark-Chocolate Cranberry Biscotti

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Dark-Chocolate Cranberry Biscotti
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  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 12
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As tasty as a coffee-shop specialty, these dark and fruity cookies make a great gift, too.
By Sarah Caron
Updated Aug 17, 2011


  • 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
Make With
Gold Medal Flour


  • 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.)

Tips from the Betty Crocker Kitchens

  • tip 1
    Dried blueberries can be substituted for the cranberries.
  • tip 2
    Gift these in sets of two.


Nutrition Facts are not available for this recipe
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