Chocolate, Almond, and Dried Cranberry Biscotti

Name: Chocolate, Almond, and Dried Cranberry Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 3/4 cup sugar; 1/2 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1/8 teaspoon salt; 3 large eggs; 2 teaspoons vanilla extract; 1/4 cup (1/2 stick) unsalted butter, melted; 1 cup dried cranberries; 1 cup sliced almonds; 8 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped (optional)

Servings: persons

1 1/2 cups all purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/8 teaspoon salt
3 large eggs
2 teaspoons vanilla extract
1/4 cup (1/2 stick) unsalted butter, melted
1 cup dried cranberries
1 cup sliced almonds
8 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped (optional)

1
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350F.
2
Line 2 baking sheets with parchment paper.
3
Sift first 5 ingredients into large bowl.
4
Whisk eggs and vanilla in medium bowl to blend.
5
Using electric mixer, beat eggs and melted butter into dry ingredients.
6
Stir in cranberries and almonds.
7
Turn dough out onto floured surface.
8
Using floured hands, divide dough into 3 equal pieces.
9
Shape each into 8x2x3/4-inch log.
10
Place 2 logs on 1 baking sheet, spacing evenly, and 1 log on second sheet.
11
Bake logs 12 minutes.
12
Reverse position of baking sheets.
13
Bake logs until firm and dry to touch, about 12 minutes longer.
14
Remove from oven.
15
Reduce oven temperature to 325F.
16
Transfer logs to work surface.
17
Using serrated knife, cut hot logs diagonally into 1/2-inch-thick slices.
18
Place slices, cut side down, on same baking sheets.
19
Bake biscotti until dry and slightly darker, about 10 minutes.
20
Transfer to racks; cool.
21
If desired, stir white chocolate in bowl set over saucepan of barely simmering water until smooth.
22
Remove from over water.
23
Dip biscotti 1 at a time into chocolate, holding cookie at angle and coating 1 inch of each.
24
Return to same baking sheets.
25
Chill until chocolate is set, about 20 minutes.
26
(Can be made 3 days ahead.
27
Arrange between sheets of waxed paper in airtight containers; store at room temperature.)

1066

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 3/4 cup sugar, 1/2 cup unsweetened cocoa powder, 2 teaspoons baking soda, and more.

Yes, Chocolate, Almond, and Dried Cranberry Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!