Haniela's: Walnut Cranberry Chocolate Biscotti

Friday, April 16, 2010

Walnut Cranberry Chocolate Biscotti

Walnut - Cranberry - Chocolate Bisotti
when you feel nutty
you should have a biscotti
made with chocolate, nuts and cranberry
they disappear in a hurry
© Iris Zuares
Creative works of Iris can be also
viewed on her flickr page eyewrisz

 I love snacking on these cookies, they are little crunchy perfect with a cup of tea, coffee or just alone.

Biscotti  means " twice baked" in Italian.


I really like this recipe as it uses cinnamon /my favorite baking spice/, it  is a great addition to walnut, cranberry and chocolate flavors.

Walnut Cranberry Chocolate Recipe
1/2 cup unsalted butter at room temperature
3/4 cup granulated sugar
2 large eggs
2tsp vanilla extract
1 3/4cups all purpose flour
1/2 tsp baking powder
1tsp ground cinnamon
1/4tsp salt
1cup walnuts, coarsely chopped
1/2cup dry cranberries
2 tbl mini chocolate chips/I used dark chocolate ones/
1tsp orange zest

Preheat oven to 350F/180C/.Line a large baking sheet with parchment paper.You can use 2 smaller baking sheets as well.

- Using an electric mixer on medium high speed cream the butter until fluffy and pale yellow
- Add sugar and beat additional 6 minutes or until fluffy and doubled in volume.
- Add the eggs, one at time, beating well after each addition
- Add vanilla extract and beat on low speed until blended
- Mix in orange zest




-Sift together flour, baking powder, cinnamon, salt
-Gradually add flour mixture into the egg mixture and mix on low speed or stir with the wooden spoon just until incorporated
- Stir in walnuts, dry cranberries, and mini chocolate chips
- The batter should be very soft


 -Turn the batter out onto a generously floured work surface and divided in half.
-Transfer one half onto the prepared baking sheet and shape into the log, it helps to wet your fingers a little when shaping the batter into the log. Try to aim for 12 inches/30cm/ in length  and about 1/2-2 inches wide/4-5cm/./ I also use a small spatula that I dip in water to smooth out the edges.
-Repeat with the other half.
-When using one large baking sheet , remember the batter will spread during baking, so leave at least 4 inches between the logs.



-Bake until edges are golden for about 25-30 minutes, transfer baking sheets to a wire rack and let the logs cool for 10 minutes.
- Decrease the oven temperature to 300F
-Using serrated knife, cut the logs / for this step I like to slide a cutting board under the parchment paper for easier cutting/ on diagonal into slices about 1/2 wide /12mm/

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-Carefully turn the slices on their sides/cut sides/ and return them into the oven. Bake until edges are golden, for about 10 minutes, turn the slices over once more and bake for additional 10 minutes on the other side.
-Once done let the biscotti cool completely.

-These are wonderful for giving, they keep really well and  do well when stored in the airtight container.



TIPS
-when using 2 baking sheets, remember to rotate sheets in half time, this will help with even baking
-you can use your choice of dry fruit..raisins, cherries...etc.
-same applies to use of nuts, you can use pecans, hazelnuts if you'd like
- biscotti can be also dipped in chocolate if you'd like, just remember to temper the chocolate if you decide to do so or use Merckens Chocolate
Tips on how to temper chocolate can be found in my tutorial :
Chocolate Tempering
 


5 comments:

  1. I absolutely love biscotti and try all recipes I come across.. I am going to try yours this weekend.. I too am addicted to them. I have them with tea every morning.. I now limit myself to only 2.. a long one and a short one.. thanks for sharing.. maybe i will take a picture of them when I am done. and the ones I normally make.. i use to be addicted to scones for breakfast and sometimes change it up..

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  2. almost forgot.. they look very tasty and want to grab one through the computer screen.. and yes the smell too.

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  3. Shaile, thank you my friend, this is my favorite recipe, it is so versatile, I make it with all kind of filling and flavors too. My favorite is the cinnamon spice though,I just love the flavor. I hope you like it too.

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  4. Haniela.. finally I get to make these today.. yipee.. I do love almonds and cranberries so that is what I will use for my first ones.. I love these with my tea in the mornings..

    I love rose flavor and eat way too much rose jam.. I am addicted to it, really. I also have rose water.. do you have any good recipes I could use these in???

    I will post a pic of the biscotti..

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  5. Haniela.. I just made them this morning and I have to confess I ate way too many my tummy is quite full. I will take a picture of them and try to set them up nicely like you.. these are so tasty and the orange zest really comes through.. do I post a pic here on your blog???

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