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
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.
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!
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yummy I for sure will be trying to bake those myself thank you for your lovely recipe
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