Double Chocolate and Cranberry Biscotti

Double Chocolate and Cranberry Biscotti

Hi Everyone,

Warning, this recipe is so delicious it will get eaten before you know it. I had to make two batches in order to get the photos done and even then the photo above says it all!

6 simple ingredients many of us have as staples in the kitchen cupboard are all you need. I love the fact that they have no butter so I pretend they must be less fattening – smile!

Keep reading for the “Double Chocolate and Cranberry Biscotti” recipe.

 

Double Chocolate and Cranberry Biscotti

Double Chocolate and Cranberry Biscotti

Line a baking tray with paper and preheat oven to 180° C

Ingredients:
  • 2 + 1/2 cups flour
  • 2 tsp baking powder
  • 2 tbsp sifted cocoa
  • 1 + 1/3 cup sugar
  • 3 eggs lightly beaten
  • 3/4 cup Cranberries
  • 3/4 cup dark chocolate chunks

 

Recipe:

Mix flour, sugar, baking powder and cocoa in a large bowl.

Add the beaten eggs and mix well, then add the cranberries and chocolate. Be careful not to over mix.

Divide dough into two and roll into sausage shapes about 3cm in diameter and place at least 6cm apart on prepared baking tray.

Lightly flatten the rolls and bake until golden brown about 30 minutes. Remove from oven and leave for at least 10-15 minutes to cool and firm up.

Drop temperature to 140° C.  With a serrated knife, cut the biscotti on an angle into thin slices and lay these on the baking tray. Return to the oven and cook for 15 – 20 minute. They will become crispier as they cool.

Place on a wire rack to cool after baking.

Double Chocolate and Cranberry Biscotti

Double Chocolate and Cranberry Biscotti

In case they don’t all get eaten at once you can store them in an air tight container for up to 2 weeks.

 

Enjoy!

 

 


Subscribe to Blog via Email

 

Sign up for the FunkyForty newsletter for regular Fashion and Lifestyle updates!

Subscribe to Blog via Email

Enter your email address to  receive notifications of new posts by email.

 

signature

.

 

21 Persons think this post is funky
FunkyForty

Hi! I’m Yvonne, a 40 something (wink) Kiwi, living in Zurich. I love fashion, travel, shopping and food – believing chocolate will cure almost anything!

2 Comments
  1. Hi Yvonne,
    I tried these in the weekend with gluten-free flour. They turned out really good. Possibly a bit more crumbly than with regular flour, but the second baking held them together quite well.
    Thanks for the recipe!
    Raewyn

Leave a Reply

funky forty instagram iconI’M ON INSTAGRAM
@funkyforty

50 Persons think this post is funky