Imagine biting into a perfectly crisp, decadent biscotti that marries the rich intensity of dark chocolate with the bright, tangy burst of cranberries - a match made in culinary heaven! These Italian-inspired cookies aren't just a treat; they're an experience that transforms your ordinary coffee moment into an extraordinary gastronomic adventure. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to elevate your baking skills and tantalize your taste buds with every crunchy, chocolatey bite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 20 biscotti
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- 1 cup dark 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, cocoa powder, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, beat the eggs and vanilla extract until smooth and slightly frothy.
- Pour the wet ingredients into the dry ingredients and mix using a wooden spoon or spatula until a thick, slightly sticky dough forms.
- Gently fold in the dried cranberries and dark chocolate chips, ensuring they are evenly distributed throughout the dough.
- Transfer the dough onto the prepared baking sheet and shape it into two long, flat logs approximately 12 inches long and 3 inches wide, leaving space between them for spreading.
- Smooth the tops of the logs with slightly dampened hands to create an even surface.
- Bake in the preheated oven for 25-30 minutes, until the logs are firm to the touch and slightly cracked on top.
- Remove from the oven and let cool for 10 minutes, then reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, carefully slice the logs diagonally into 1/2-inch thick pieces.
- Arrange the biscotti slices cut-side down on the baking sheet and return to the oven.
- Bake for an additional 10-15 minutes, flipping them halfway through, until they are crisp and dry.
- Remove from the oven and let cool completely on a wire rack.
- Optional: Melt additional dark chocolate and drizzle or dip the cooled biscotti for extra indulgence.
- 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.
- Don't overmix the dough - this can lead to tough biscotti.
- Ensure your logs are evenly shaped for consistent baking.
- Use a sharp serrated knife for clean, precise cuts when slicing.
- For extra crispness, let biscotti cool completely before storing.
- Experiment with different mix-ins like nuts or orange zest for variety.
- Store in an airtight container to maintain their signature crunch.
- For a professional touch, consider chocolate-dipping or drizzling the finished biscotti.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: g
Cholesterol: 35mg
