Chocolate and Cranberry Biscotti
Indulge in the perfect balance of sweetness and crunch with these delightful Chocolate and Cranberry Biscotti! This Italian-inspired treat combines the tangy chew of dried cranberries with the rich decadence of semi-sweet chocolate chips for a flavor-packed experience in every bite. Perfectly crisp on the outside and slightly tender on the inside, these twice-baked biscotti are ideal for dunking in coffee, tea, or hot cocoa. With just 15 minutes of prep time and a straightforward method, this recipe is a must-try for home bakers of all skill levels. Plus, these golden, egg-washed biscotti make an excellent gift or snack that stays fresh in an airtight container for up to two weeks. Whether you're baking for the holidays or treating yourself, this recipe will quickly become a favorite!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Unsalted butter, melted and slightly cooled
- 0.67 cup Dried cranberries
- 0.67 cup Semi-sweet chocolate chips
- 1 serving Egg wash (1 egg, lightly beaten with 1 tablespoon water)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate large bowl, beat the eggs and mix in the vanilla extract and melted butter until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Fold in the dried cranberries and chocolate chips, ensuring they are evenly distributed throughout the dough.
Divide the dough in half and transfer it to the prepared baking sheet. Shape each half into a log approximately 10 inches long and 2 inches wide, and flatten slightly.
Brush the tops of the logs with the prepared egg wash to give them a golden finish once baked.
Bake in the preheated oven for 25 minutes, or until the logs are lightly golden and firm to the touch.
Remove the baking sheet from the oven and allow the logs to cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick biscotti slices.
Place the slices cut-side down on the baking sheet and bake for an additional 10 minutes. Flip the slices over and bake for another 10 minutes, or until the biscotti are dry and crisp.
Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 106 mg | 5% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 23.0 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 11 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 40 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
