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Dark-Chocolate Cranberry Biscotti

  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 12
  • Save
    350
  • Pinterest
    11
  • Print
    131
  • Email
    11
  • Facebook
    3

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

Sarah Caron
August 17, 2011

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

Steps

Hide Images
  • 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.

Nutrition Information

No nutrition information available for this recipe

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