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Cranberry Almond Chocolate Biscotti

Cranberry Almond Chocolate Biscotti

Cranberry Almond Chocolate Biscotti

Cranberry Almond Chocolate Biscotti
5.0 rating based on 12,345 ratings
5/5 (7)
Course: BiscottiDifficulty: Medium
Servings

36

biscotti

Chocolate biscotti dressed up with cranberries and almonds, garnished with melted chocolate. See note on photo, below*.

Ingredients

  • 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 (white candy melts may melt to a more liquid consistency, or just use semi-sweet or dark chocolate)

Directions

  • 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.

Notes

  • * The original recipe calls for dipping them in white chocolate. Some brands of white chocolate notoriously do not melt smoothly…the photo shows them being drizzled with semi-sweet chocolate rather than dipped in white. Either one is fine…do what works for you!

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Reviews

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Review
This recipe was fine until it came to melting the white chocolate and dipping the cookies in the chocolate. The chocolate was impossible to melt to the right consistency and it turned out extremely thick. More like frosting versus melted chocolate.
- A Baker
Very impressed with how easy this was to make.
- A Baker
So easy and received many compliments. Have used this recipe for 3 years now
- A Baker
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 Baker
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.
- A Baker
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.
- A Baker
We love biscotti and this year I have been trying quite a number of recipes. Next to the Chocolate Cherry Biscotti which I also found on your site, this is favorite number 2 -- it's actually a toss up with both. I just personally happen to like cranberries and usually have them in my pantry. The dough is easy to work with -- almost no fail -- if you follow the recipe and don't be afraid to keep the cookies in the oven to really dry -- the beauty of biscotti is when you are done, you have a great, snappy cookie to go with coffee, or even grappa.
- Jessica Bernotas
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