Imagine dunking a perfectly crisp, golden biscotti into your morning coffee, experiencing the magical burst of tangy cranberries and rich chocolate in every bite. This isn't just any ordinary cookie - it's a gourmet experience that transforms your everyday snack into a culinary adventure! Our Cranberry Chocolate Chip Biscotti recipe brings together the traditional Italian twice-baked technique with a modern, irresistible flavor combination that will have your taste buds dancing and your guests begging for the recipe.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 24 biscotti
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, mix the melted butter, eggs, and vanilla extract until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until a soft dough forms.
- Gently fold in the dried cranberries and chocolate chips, ensuring they are evenly distributed throughout the dough.
- Divide the dough into two equal portions and shape each portion into a long, flat log about 12 inches long and 3 inches wide on the prepared baking sheet.
- Smooth the tops and sides of the logs with slightly wet hands to create a neat shape.
- Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
- Remove from the oven and let cool for 10 minutes, then reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, cut the logs diagonally into 1/2-inch thick slices.
- Place the biscotti slices cut-side down on the baking sheet and return to the oven.
- Bake for an additional 10-15 minutes, flipping halfway through, until the biscotti are crisp and golden.
- Remove from the oven and let cool completely on a wire rack.
- Store in an airtight container at room temperature for up to 2 weeks.
Tips
- Use room temperature eggs for better dough consistency and easier mixing.
- When shaping the logs, wet hands slightly to prevent sticking and create smooth surfaces.
- For extra crispy biscotti, extend the second baking time by 2-3 minutes.
- Allow biscotti to cool completely before storing to maintain their signature crunch.
- For variation, try toasting the chocolate chips lightly before adding them to the dough.
- Use a sharp serrated knife for clean, even cuts when slicing the baked logs.
- Store in an airtight container with a piece of bread to help maintain their texture.
- For a festive touch, consider drizzling melted chocolate over the cooled biscotti.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 24g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 30mg
