Cranberry Chocolate Chip Biscotti
Indulge in the perfect balance of tart and sweet with these Cranberry Chocolate Chip Biscotti! These twice-baked Italian treats boast a delightful crunch, studded with chewy dried cranberries and rich mini chocolate chips for a decadent flavor combination. With just 20 minutes of prep time, this easy recipe uses simple pantry staples like all-purpose flour, eggs, and vanilla to create a crisp yet tender cookie that's tailor-made for dipping in coffee or tea. The method of slicing and rebaking ensures irresistibly crisp edges, while the addition of melted butter lends a satisfying richness. Ideal for holiday gifting or an anytime indulgence, these homemade biscotti are the perfect way to elevate your cookie game!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 0.25 cups Unsalted butter (melted and slightly cooled)
- 0.75 cups Dried cranberries
- 0.5 cups Mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate large mixing bowl, whisk the eggs, vanilla extract, and melted butter until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until a rough dough begins to form.
Fold in the dried cranberries and mini chocolate chips until they are evenly incorporated into the dough.
Lightly flour a clean surface and transfer the dough onto it. Divide the dough into two equal parts.
Shape each portion of dough into a flattened log about 10 inches long and 2 inches wide, then place them on the prepared baking sheet, spaced apart.
Bake the logs in the preheated oven for 20-25 minutes, or until they are firm to the touch and lightly golden brown.
Remove the baking sheet from the oven and allow the logs to cool for 10 minutes. Lower the oven temperature to 300°F (150°C).
Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick biscotti pieces.
Arrange the biscotti slices cut-side down on the baking sheet and return them to the oven. Bake for 10 minutes, then flip the slices and bake for another 10 minutes, or until they are dry and crisp.
Remove the biscotti from the oven and transfer them to a wire rack to cool completely before serving or storing in an airtight container.
Nutrition Facts
Calories |
2581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 445.3 g | 162% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 244.9 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 138 mg | 11% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 475 mg | 10% | |
*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.
