How to Make Double Chocolate Cranberry Biscotti - Happy Bake Day

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: semi-sweet chocolate chips

Dark chocolate has less sugar and adds richness.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

dried cranberries

🥗Healthier: raisins

💰Cheaper: dried cherries

Raisins are often less expensive and still provide sweetness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while cake flour can yield a softer texture.

Preheat the oven to 375°F.

Combine flour, salt, baking powder, and cocoa powder in a large mixing bowl and mix well. Set aside.

In a stand mixer with a paddle attachment, cream together softened butter and granulated sugar until light and fluffy.

Add in eggs and vanilla extract, beating until super light and fluffy.

Slowly add in the dry ingredient mixture about a third at a time until fully combined.

Fold in dried cranberries and semi-sweet chocolate chips with a silicone spatula until a cohesive dough forms.

Divide the dough into two equal portions and shape each into a log.

Place each log on a parchment-lined baking tray and pat down until about half an inch thick.

Bake each tray one at a time for about 30 to 35 minutes or until edges are golden brown.

Remove from the oven and let cool on a wire rack for about 10 minutes.

Transfer the biscotti to a cutting board and cut into slices about half an inch thick while still warm.

Place each slice back onto the parchment-lined baking tray with cut side facing up.

Bake the slices for 5 to 7 minutes on one side, then flip and bake for another 5 to 7 minutes until golden brown and crunchy.

Melt white chocolate melting wafers in the microwave until smooth and drizzle over the biscotti.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens