1 1/2 cups flour
3/4 cup granulated sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1/8 teaspoon salt
3 large eggs
2 teaspoons vanilla
1/4 cup unsalted butter, melted
1 cup dried cranberries
1 cup sliced almonds
8 ounces white chocolate, finely chopped
Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat liner. In a large bowl, sift together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together eggs and vanilla. With an electric mixer, beat the eggs and melted butter into the dry ingredients. Stir in the cranberries and almonds. Turn the dough out onto a floured surface. Flour your hands so that the dough won't stick to them, and divide the dough into 3 equal 8x2x3/4-inch logs. Place one log on the baking sheet and bake 24 minutes or until firm and dry to touch. Remove from oven. Reduce oven to 325°F. Transfer baked log to a cutting board. Using a serrated knife, cut the log diagonally into 1/2-inch-thick slices. Place slices, cut side down, on the baking sheet. Bake about 10 minutes or until dry and dark. Transfer to racks; cool. Repeat with the other two logs. Melt the white chocolate in the microwave or over a double boiler. Dip each biscotti into the chocolate, at an angle, coating the end. Return to a cooled baking sheet and chill about 20 minutes or until chocolate is set.
A cookie baker Feb 4, 2008
Would make this again.
I made this biscotti as christmas gifts for my husbands customers. What a big hit. Everyone loved it and ask for more. I used a special biscotti pan this year, it is from www.biscottizone.com. I recomed it! It made my biscotti look store bought but tast 100% home made. This recipe is definately a keeper.
A cookie baker in rural Iowa Dec 1, 2007
Would make this again.
Super! Convinced my hubby that biscotti is more than a "hard bread"! I had never tried biscotti before and found directions clear and simple and dough easy to handle. Only drawback I found was the time it took to make it.
Holly in Portland Oregon Dec 10, 2006
Would make this again.
This turned out great!!!! The dough is sticky and I used flour but in hindsight I would have used cocoa to keep it from sticking because the white flour was really an eyesore. I used dark powdered cocoa and it is delish.
Chelsea in Ottawa, Ontario Nov 13, 2006
Would make this again.
This recipe was fantastic. I made it last night and brought it in for my coworkers today and I got nothing but rave reviews. I found the dough a little difficult to work with initially because of its sticky consistency, but nothing a little flour couldn't fix. Also, I found that 8 oz of white chocolate was not enough. I ended up using almost a full two boxes. Mind you, I did this to please the white chocolate lovers among my staff. I would absolutely remake this recipe. What a hit!
Emily Pletcher in Yuma, CO Oct 20, 2005
Would make this again.
I loved it. It was just so phenomonal that i would serve it anywhere. It was fairly easy to make and the dough was just so easy to work with. The biscotti is such a beautiful desert and word that i dont know why anybody wouldnt want to remake this. I love this recipe, especially in my coffee in the mornings. I would most definetly recomend this to anybody that likes biscotti.
