Chocolate Cranberry Biscotti
Highlighted under: Easy Desserts Ideas
I absolutely love baking, especially during the holidays, and this Chocolate Cranberry Biscotti recipe is no exception. The rich chocolate combined with tart cranberries creates a delightful contrast that elevates this traditional Italian cookie. Each bite is a perfect blend of crunch and chewy sweetness, making them ideal for pairing with a warm cup of coffee or tea. Not only are they fun to make, but they also make wonderful gifts during festive gatherings. Trust me, your friends and family will be asking for more!
When I first attempted making biscotti, I was surprised at how simplicity can yield such satisfying results. The method of double-baking gives these cookies their signature crunch, and the combination of dark chocolate with cranberries adds a festive flair that's hard to resist. I found that chilling the dough before slicing is key to getting clean cuts, which leads to uniform biscotti that bake evenly.
Experimenting with flavors has been a delightful journey. The cranberries add a nice tartness, balancing out the richness of the chocolate. I have also tried incorporating nuts, but I keep coming back to this classic pairing. It’s just the right amount of indulgence without being overly sweet!
Why You Will Love This Recipe
- The perfect combination of rich chocolate and tart cranberries
- A delightful crunch that complements a warm beverage
- Easy to package as gifts for friends and family during the holidays
Understanding the Ingredients
The key to a successful Chocolate Cranberry Biscotti lies in the balance of rich chocolate and tart cranberries. The unsweetened cocoa powder provides depth of flavor, creating a bittersweet backdrop that complements the natural sweetness of cranberries. When choosing dried cranberries, opt for those without added sugar to maintain the tartness that balances the chocolate. This contrast is essential for achieving that refreshing bite with each munch, making the biscotti not just sweet but also complex in flavor.
Eggs play a pivotal role in the texture of biscotti. They help bind the ingredients and add moisture, but it's important not to overbeat them after incorporating into the dry mix. Overbeating can lead to a dense, less crunchy cookie. Instead, whisk the eggs until they are just blended before adding the vanilla. This ensures that the biscotti retains a light texture while still allowing for that delightful chewiness from the chocolate chips and cranberries.
Shaping and Baking Tips
When shaping your dough into logs, aim for uniformity; consistency ensures even baking. Each log should be about 12 inches long and around 2-3 inches wide, depending on your desired cookie thickness. Keep in mind that the logs will spread slightly while baking. Furthermore, using parchment paper not only prevents sticking but also helps maintain the shape during the first bake. If your dough feels too sticky to handle, chilling it in the refrigerator for 15-20 minutes can make shaping much easier.
As you bake the logs, pay close attention to the color of the edges. The logs should feel firm but not hard after 25 minutes. If they appear undercooked in the center, a few additional minutes can help solidify the structure without compromising the final crunch. After slicing the logs, placing them cut-side down ensures that the exposed surface gets that desirable crispness, so don’t skip this vital step!
Ingredients
Chocolate Cranberry Biscotti Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 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 semi-sweet chocolate chips
Instructions
Preparation Steps
Prepare the Dough
In a bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. In another bowl, beat the eggs and vanilla extract, then mix into the dry ingredients until a dough forms. Fold in the dried cranberries and chocolate chips.
Shape and Bake
Preheat the oven to 350°F (175°C). Divide the dough in half and shape each half into a log about 12 inches long. Place them on a baking sheet lined with parchment paper and bake for 25 minutes.
Slice and Second Bake
Remove the logs from the oven and let them cool for 10 minutes. Slice into 1/2-inch thick pieces, place them cut-side down back on the baking sheet, and bake for an additional 10 minutes until crisp.
Enjoy Your Biscotti!
Pro Tips
- For an added flavor twist, consider adding a sprinkle of sea salt on top before the second baking. This gives a delightful contrast to the sweetness of the biscotti.
Storage and Make-Ahead
Chocolate Cranberry Biscotti can be stored in an airtight container for up to two weeks. For longer storage, consider freezing them after the second bake. Lay the biscotti in a single layer in a freezer-safe bag or container, and they can last up to three months. When you're ready to enjoy them, simply thaw at room temperature for about 30 minutes, or pop them in a 300°F (150°C) oven for 5-10 minutes to regain their crisp texture.
If you're planning to gift these biscotti, make sure they're completely cooled before packaging. Wrapping them tightly in cellophane or placing them in decorative tins not only adds a personal touch but also keeps them fresh. You can customize the packaging with festive ribbons or a handwritten recipe card to share the love, making them an even more thoughtful gift during the holiday season.
Variations and Additions
Feel free to experiment with the mix-ins for a unique twist on this biscotti recipe. For instance, swapping out the cranberries for dried cherries or adding chopped nuts, like pecans or almonds, can introduce new flavors and textures. Just ensure that the total weight of the mix-ins remains roughly the same to maintain the dough's balance, roughly 2 cups in total so that the texture and baking times stay consistent.
If you prefer a touch of spice, consider incorporating a teaspoon of cinnamon or a pinch of chili powder into the dry ingredients. This can add warmth and complexity, making the biscotti feel even more festive. Alternatively, dipping the cooled biscotti in melted white chocolate or drizzling it over the top can elevate their appearance and flavor profile, adding a luxurious finish that’s perfect for holiday gatherings.
Questions About Recipes
→ Can I substitute the cranberries for another fruit?
Absolutely! You can try dried cherries or even raisins for a different flavor.
→ How should I store the biscotti?
Store the biscotti in an airtight container at room temperature; they can last for several weeks.
→ Can I freeze the biscotti?
Yes, biscotti freezes very well! Just make sure they are completely cooled before placing them in an airtight freezer bag.
→ Is there a gluten-free option for this recipe?
You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
Chocolate Cranberry Biscotti
I absolutely love baking, especially during the holidays, and this Chocolate Cranberry Biscotti recipe is no exception. The rich chocolate combined with tart cranberries creates a delightful contrast that elevates this traditional Italian cookie. Each bite is a perfect blend of crunch and chewy sweetness, making them ideal for pairing with a warm cup of coffee or tea. Not only are they fun to make, but they also make wonderful gifts during festive gatherings. Trust me, your friends and family will be asking for more!
Created by: Maribel Sutton
Recipe Type: Easy Desserts Ideas
Skill Level: Intermediate
Final Quantity: 24 biscotti
What You'll Need
Chocolate Cranberry Biscotti Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 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 semi-sweet chocolate chips
How-To Steps
In a bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. In another bowl, beat the eggs and vanilla extract, then mix into the dry ingredients until a dough forms. Fold in the dried cranberries and chocolate chips.
Preheat the oven to 350°F (175°C). Divide the dough in half and shape each half into a log about 12 inches long. Place them on a baking sheet lined with parchment paper and bake for 25 minutes.
Remove the logs from the oven and let them cool for 10 minutes. Slice into 1/2-inch thick pieces, place them cut-side down back on the baking sheet, and bake for an additional 10 minutes until crisp.
Extra Tips
- For an added flavor twist, consider adding a sprinkle of sea salt on top before the second baking. This gives a delightful contrast to the sweetness of the biscotti.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g