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Chocolate Biscotti with Cranberries




Source of Recipe


unknown


Recipe Introduction


A great Biscotti for holiday giving!


List of Ingredients




1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 large egg yolk
1 3/4 cups (245 grams) all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (45 grams) Dutch-processed cocoa powder
1/2 cup (50 grams) dried cranberries
1/2 cup (90 grams) white chocolate chips

Recipe



Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper. Set aside.

In the bowl of your electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy (2-3 minutes). Add the eggs and egg yolk, one at a time, mixing well after each addition. In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder. Add to the butter mixture and beat to combine, Stir in the dried cranberries and white chocolate chips.

Transfer the dough to a floured surface and divide it in half. Form each half into a log 12 inches (30 cm) long. Do this by rolling the dough back and forth into a cylinder shape with floured hands. Transfer the logs to the baking sheet, spacing them well apart (width-wise on the pan), and pat to even the shapes. Bake until firm to the touch, about 35 minutes (logs will spread during baking). Remove from the oven, place on a wire rack, and let cool for about 10 minutes.

Using a long spatula transfer the logs to a cutting board. Using a serrated knife, cut the logs into slices about 1 inch (2.54 cm) thick on the diagonal. Arrange the slices on the baking sheet and bake on about 10 minutes. Turn the slices over and bake until crisp and dry, about 10 minutes longer. Remove from oven and let cool on wire rack.

Makes about 2 dozen biscotti.

Note: These are wonderful with a white chocolate glaze: Melt 3 ounces (90 grams) of chopped white chocolate and 1 teaspoon of vegetable shortening in a small metal bowl placed over a saucepan of simmering water. Watch carefully as white chocolate can burn easily. Stir to melt. Remove from heat and with an offset spatula spread a layer of white chocolate on one side of the biscotti. Let the chocolate dry on a parchment-lined baking sheet.