Easiest Ever Chocolate Cranberry Biscotti
Indulge in the perfect balance of decadence and tartness with the *Easiest Ever Chocolate Cranberry Biscotti*. This simple yet impressive recipe combines rich cocoa, sweet semi-sweet chocolate chips, and tangy dried cranberries to create crunchy, twice-baked cookies that pair beautifully with your favorite coffee or tea. With just 20 minutes of prep time and pantry-friendly ingredients, this biscotti recipe is ideal for both novice and seasoned bakers. The dough comes together effortlessly, and the classic baking technique results in crisp, elegantly sliced biscotti with crackly tops. Perfect for gifting, holiday treats, or everyday indulgence, these chocolate cranberry biscotti will quickly become a family favorite. Delightfully long-lasting, they stay fresh for up to two weeks in an airtight container!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 teaspoons baking powder
- 0.25 teaspoons salt
- 0.25 cups unsweetened cocoa powder
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.25 cups vegetable oil
- 0.5 cups dried cranberries
- 0.5 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and unsweetened cocoa powder. Mix well to ensure the dry ingredients are evenly incorporated.
In a separate bowl, whisk together the eggs, vanilla extract, and vegetable oil until smooth and well combined.
Gradually add the wet ingredients into the dry ingredients, stirring with a spoon until a sticky dough forms.
Fold in the dried cranberries and semi-sweet chocolate chips until evenly distributed throughout the dough.
Transfer the dough to the prepared baking sheet. Shape it into a rectangular log about 12 inches long and 3 inches wide, flattening the top slightly with damp hands.
Bake the log in the preheated oven for 20-25 minutes, or until it is firm to the touch and slightly cracked on top. Remove from the oven and let it cool for 10 minutes.
Reduce the oven temperature to 300°F (150°C). Carefully transfer the baked log to a cutting board and use a sharp serrated knife to slice it diagonally into 1/2-inch thick biscotti pieces.
Arrange the biscotti slices cut side down on the baking sheet. Return them to the oven and bake for an additional 10 minutes, then flip them over and bake for another 10 minutes until crisp and dry.
Remove from the oven and let the biscotti cool completely on a wire rack. Store in an airtight container for up to two weeks. Enjoy with coffee, tea, or hot chocolate!
Nutrition Facts
Calories |
2816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 761 mg | 33% | |
| Total Carbohydrate | 481.6 g | 175% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 245.1 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 166 mg | 13% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 1345 mg | 29% | |
*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.
