I first made this recipe for Christmas dinner and it was a big hit. I would have had the recipe posted sooner, but the pictures I took of the biscotti over Christmas were terrible. So today I made a new batch and it turned out even better than the first recipe.
I added more chocolate, that probably had something to do with it.
Biscotti looks fancy and complicated, but it’s actually very easy to make. It’s also very adaptable since the base is a neutral flavor, you can mix in almost any goodies you want. This one had Cherry flavored Cranberries, Chocolate Chips, and Walnuts. But I think my next batch will be more tropical, I’m eyeing the coconut, dried pineapple,and macadamia nuts…
Chocolate Cranberry Walnut Biscotti
Makes about 20-30 biscotti
2.5 Cups All Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 Stick Butter
1 Cup Sugar
1 teaspoon Almond Extract (you can use Vanilla if you don’t have Almond)
1 Cup Chocolate Chips
3/4 Cup dried cranberries
3/4 Cup Walnuts, Chopped
- Heat your oven to 350 degrees
- Combine the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar together. Add the eggs, one at a time. Add the Almond Extract.
- Combine the flour mixture and the butter mix until well combined.
- Add the cranberries, chocolate, and walnuts. Things will be sticky at this point, you may want to use your hands to mix the dough at this point.
- On a floured cutting board shape the dough into two logs then place them on a greased cookie sheet. Bake at 350 for about 25 minutes or until the sides are light browned and the top is set.
- Cool the logs for 30 minutes; lower your oven temperature to 300 degrees.
- After cooling for 30 minutes, use a serrated (bread) knife to cut the logs into biscotti. The thinner you cut them, the crispier they will be. I like mine a little chewier than most, so I tend to cut them about 1 inch thick. If you like standard crispy biscotti, cut them about 1/2 inch thick.
- Lay them back on the cookie sheet, cut side up. Bake at 300 for about 15 minutes.
- Flip the biscotti and bake for another 15 minutes, until crispy and lightly browned.
- Cool and enjoy!
- Store in an airtight container, they should last about a week (if you don’t eat them all right away).