Chocolate Nut Cranberry Espresso Biscotti
Indulge in the irresistible blend of rich chocolate, bold espresso, and the perfect balance of crunchy nuts and tart dried cranberries with this Chocolate Nut Cranberry Espresso Biscotti recipe. These twice-baked Italian treats are wonderfully crisp, boasting a deep cocoa flavor enhanced by a touch of espresso powder for a sophisticated pick-me-up. The addition of toasted almonds or hazelnuts and sweet-tart cranberries creates a delightful textural contrast in every bite, while dark chocolate chips make it extra decadent. Perfect for dunking into coffee or gifting during the holidays, these homemade biscotti are surprisingly easy to make with just 20 minutes of prep time. Whether served as a snack, dessert, or festive treat, these biscotti are guaranteed to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1/3 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1 tablespoon Espresso powder
- 3/4 cup Granulated sugar
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 3/4 cup Dark chocolate chips or chunks
- 1/2 cup Whole almonds or hazelnuts, toasted and roughly chopped
- 1/2 cup Dried cranberries
- 1 serving Egg wash (1 egg beaten with 1 tablespoon water)
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, salt, and espresso powder.
In a separate bowl, beat the eggs, granulated sugar, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until a dough begins to form.
Mix in the dark chocolate chips, chopped nuts, and dried cranberries until evenly distributed.
Turn the dough out onto a lightly floured surface and divide it into two equal portions.
Shape each portion into a log approximately 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving space between them.
Brush the tops of the logs with the egg wash.
Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and slightly cracked on top.
Remove from the oven and allow the logs to cool for 10 minutes. Reduce the oven temperature to 325°F (165°C).
Transfer the logs to a cutting board and use a serrated knife to slice them diagonally into 3/4-inch thick biscotti.
Arrange the biscotti cut-side down on the baking sheet and return them to the oven.
Bake for an additional 10-15 minutes, flipping the biscotti halfway through, until they are crisp and dry.
Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 11.0 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 111 mg | 2% | |
*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.
