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Dark-Chocolate Cranberry Biscotti
Dark-Chocolate Cranberry Biscotti
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Prep Time:
15 minutes
Total Time:
1 hour 30 minutes
Delicious dark and fruity cookies perfect for gifting.
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
Instructions:
  • Preheat oven to 350°F. Cover cookie sheet with parchment paper and lightly coat with cooking spray.
  • Combine flour, sugar, and baking powder in a large bowl, then mix in chocolate chips and dried cranberries.
  • In a medium bowl, whisk together water, vanilla, egg, and egg white until smooth. Add the wet ingredients to the dry ingredients and stir until everything is just combined (the dough will be crumbly).
  • Transfer the crumbly dough onto a floured surface and gently knead until a cohesive dough forms. Shape the dough into a 16-inch log and place it on a cookie sheet. Flatten the log to 1/2 inch thickness.
  • Bake for 25 minutes until golden brown. Then, transfer the biscotti loaf to a cooling rack and allow it to cool for 10 minutes.
  • Slice the loaf diagonally into 1-inch slices and place them back on the cookie sheet with the cut side facing down.
  • Lower oven temperature to 325°F. Bake for 10 minutes. Flip slices and bake for an additional 10 minutes. Transfer slices to a cooling rack and let them cool completely, approximately 20 minutes. (Biscotti will become crispy as they cool.)

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