Whether they are plain or dipped in chocolate, I love these, they are my favorite biscotti cookies. I often make different variations using different dry fruit and spices, sometimes I omit the fruit all together and make chocolate chip biscotti; dry cherries and chocolate are particularly delicious as well, and today we’ll make Walnut Cranberry Chocolate Biscotti.
1/2 cup(113grams) unsalted butter at room temperature
3/4 cup(150grams) granulated sugar
2 large eggs
2tsp vanilla extract
1 3/4cups(230grams) all purpose flour
1/2 tsp baking powder
1tsp ground cinnamon
1cup walnuts, coarsely chopped
1/2cup dry cranberries
2 tbl mini chocolate chips/I used dark chocolate ones/
1tbl orange zest
Preheat oven to 350F/180C/. Line 2 baking sheets with parchment paper
- Using an electric mixer on medium high speed cream the butter until fluffy and pale yellow
- Add sugar and beat additional 5 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 dough will be soft
- Transfer one half of the dough onto the prepared baking sheet and shape it into the log, it helps to wet your fingers a little when shaping the dough 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 remaining dough
- 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/
- Arrange sliced cookies in one single layer onto the baking sheet, cut sides down 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.
Dipping : Use dark chocolate Merckens wafers, simply melt wafers in the heat proof dish over simmering water until melted and dip each baked and cooled biscotti as desired. Transfer freshly dipped biscotti into the fridge for several minutes, this helps chocolate to harden into a nice shine.
- Experiment with other types of dry fruit like raisins, cherries, you can substitute walnuts for pecans if you’d like.
- These keep really well in the airtight container, they ship well and are great for gift giving
- Base dough is really forgiving and can be flavored with different extract and spices as well.
- For Chocolate Chip Biscotti, use 1/4 cup brown sugar and 1/2 cup granulated sugar, omit cinnamon and use only 1tsp orange zest