Double Chocolate Cranberry Biscotti Recipe

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Double Chocolate Cranberry Biscotti Recipe

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I'm Italian, and this biscotti is a holiday tradition at our house. It's a low calorie treat that is heavenly dunked in coffee or tea. —Patricia Stiehr, Eureka, Missouri
Recommended: Fall Cookies
MAKES:
72 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
72 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 3 large eggs
  • 3 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup dried cranberries
  • 1 cup (6 ounces) miniature semisweet chocolate chips

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; gradually beat into creamed mixture. Fold in cranberries and chocolate chips.
Preheat oven to 350°. Divide dough into four portions. On ungreased baking sheets, shape each into a 12x3-in. rectangle. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on pans on wire racks 20-25 minutes or until firm.
Transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 3/4-in. slices. Place on baking sheets, cut side down.
Bake 7-8 minutes on each side or until firm. Remove from pans to wire racks to cool. Store in airtight containers. Yield: about 6 dozen.
Freeze option: Freeze cookies in freezer containers. To use, thaw in covered containers.
Originally published as Double Chocolate Cranberry Biscotti in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p40

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 3 large eggs
  • 3 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup dried cranberries
  • 1 cup (6 ounces) miniature semisweet chocolate chips
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; gradually beat into creamed mixture. Fold in cranberries and chocolate chips.
  2. Preheat oven to 350°. Divide dough into four portions. On ungreased baking sheets, shape each into a 12x3-in. rectangle. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on pans on wire racks 20-25 minutes or until firm.
  3. Transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 3/4-in. slices. Place on baking sheets, cut side down.
  4. Bake 7-8 minutes on each side or until firm. Remove from pans to wire racks to cool. Store in airtight containers. Yield: about 6 dozen.
Freeze option: Freeze cookies in freezer containers. To use, thaw in covered containers.
Originally published as Double Chocolate Cranberry Biscotti in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p40

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