I made biscotti! And not just any biscotti, but double chocolate & cranberry biscotti. Because it is the holidays and all.
I originally crafted this recipe to use up the rest of a bag of fresh cranberries, but…no. Fresh cranberries don’t work here. But dried cranberries totally do!
I’ve been wanting to make biscotti for months, but had been putting it off because I assumed it was difficult or took forever (both false). Now I’m never turning back, and think I’ll be making biscotti on a regular basis. I can’t wait to try some new variations, like dark chocolate cherry biscotti, gingerbread biscotti, pumpkin biscotti, pistachio white chocolate biscotti…basically, I want to make (and eat!) all of the biscotti. All of it!
I mean, they make for perfect afternoon tea dippers or morning coffee dunkers. They last for weeks, so there is no rush to eat them all before they get stale, and just one is plenty to satisfy a sweet tooth. Also, aren’t cookies more fun when there is dunking involved?
I developed this recipe as part of The Great Food Blogger Cookie Swap. I sent biscotti to Kimberly, Amanda and Alyson, and received three dozen unique and delicious cookies from Joan, Dianna and The Seaside Baker! As usual, it was a ton of fun to get connected to some new-to-me bloggers and send out some cookie love. Plus, it gave me an excuse to try a new biscotti recipe, which I had been meaning to do for ages!
Cacao nibs, chocolate chips and dried cranberries come together to create a sweet biscotti with just a touch of tart. Biscotti make for perfect afternoon tea dippers or morning coffee dunkers. They last for weeks, so there is no rush to eat them all before they get stale, and just one is plenty to satisfy a sweet tooth. Plus, cookies more fun when there is dunking involved.
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1/4 cup cacao nibs
- 1/2 cup mini chocolate chips
- 1 cup dried cranberries
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Whisk the flour, cocoa powder, baking soda and salt in a large mixing bowl.
- In the bowl of a stand mixer, or using a hand mixer, beat 3 of the eggs with the sugar and vanilla until completely blended. Slowly add the dry ingredients, and beat on low just until there are no dry spots left.
- Fold in the cacao nibs, chocolate chips and cranberries. This dough will be tough, so you may need to get in there with a wooden spoon and use some muscle.
- Divide the dough into two equal parts. Pat them each into a log that is about 12" long and 2" wide, and space them 3" apart on the lined baking sheet. The dough may be a little sticky, so do your best. If it is way too sticky to work with, stir in a few teaspoons of flour to make it more manageable.
- Whisk the remaining egg with a teaspoon of water, and brush the egg over the top of the cookie logs.
- Bake the dough logs at 350F for 30 minutes, or until the tops are mostly firm.
- Allow the cookies to cool for 10 minutes, then cut them on the diagonal into 1/2" thick slices. You should get 12-15 biscotti out of each log.
- Line the sliced cookies up on the baking sheet, cut side down. They don't need to be spaced very far apart, as they won't spread any more on this second round of baking, but you may still need to bake them in batches.
- Bake at 350F for 18-20 minutes, flipping the cookies halfway through, until the biscotti are crisp. Cool completely on a wire rack before serving or storing.
Make Ahead and Storage