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Chocolate Chip Cranberry Biscotti
What is Biscotti?
Biscotto; pl. biscotti [bee-SKAWT-toh; bee-SKAWT-tee] A twice-baked Italian biscuit or cookie. First the dough is shaped into a rectangle. The rectangle is then baked. After baking, the rectangle is cooled and sliced. The slices are then baked. The result is an intensely crunchy cookie. Perfect for dipping into dessert wine or coffee.
The most popular biscotti additions are; anise seed, hazelnuts or almonds. Anything can and should be added to biscotti. The popular additions are just a suggestion in theory. Try adding dried fruit, nuts, coconut and even mini m & m’s. Seriously, any of your favorite cookie ingredient can be added. Chocolate chip cranberry biscotti are sure to become a fast favorite.
I have been collecting Nonni’s biscotti ceramic canisters for several years now. I can safely say that I’ve eaten my fair share of Nonni’s Biscotti. In fact, at last count I had 62 biscotti canisters. The new biscotti canisters were filled with biscotti when I bought them. Several of the canisters I purchased at thrift stores, needless to say they were empty at the time of purchase. All canisters are on display throughout my kitchen.
A delicious double chocolate biscotti dotted with tart dried cranberries.
- 2 3/4 cups flour
- 1 cup sugar
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/3 cup cocoa powder
- 1/2 cup butter. room temperature
- 1 tablespoon oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup dried cranberries
Preheat oven to 350º
Combine the flour, sugar, baking powder, salt, cinnamon and cocoa.
Beat together butter, oil, eggs, and vanilla extract.
Add flour mixture to creamed mixture. Stir until blended.
Add chocolate chips and dried cranberries. Stir together until combined.
Turn dough out onto a lightly floured surface, knead 8 to 12 times.
Divide dough in half. Shape each portion into an 8 inch long roll.
Place rolls, 6 inches apart, onto a baking sheet lined with parchment paper.
Flatten dough to one inch thickness.
Bake at 350 for 30 to 35 minutes.
Remove rolls to a wire rack. Cool 10 minutes.
Using a serrated knife, carefully cut logs into 3/4 inch slices.
Place slices on baking sheet lined with parchment paper.
Bake at 350 for 8 to 10 minutes
Turn slices over and bake an additional 8 to 10 minutes.
Remove from baking sheet, cool on wire rack.
Here are a few other Italian inspired recipes your going to fall in love with; Italian Chocolate Cannoli, Chocolate Chip Panettone French Toast Bake and Gingerbread Biscotti. Recent Recipe: Vanilla Refrigerator Cookies from 1950