This biscotti recipe yields both chocolate and plain biscotti. Both are flecked with dried cranberries and can be drizzled with chocolate for extra pizzazz.

Source: Family Circle

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Recipe Summary

prep:
15 mins
bake:
25 mins at 375°
bake:
10 mins at 325°
Servings:
3
Yield:
3 dozen biscotti
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Ingredients

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Directions

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  • Heat oven to 375°F. Grease large baking sheet.

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  • Mix flour, baking powder, salt in bowl. Beat butter, sugar in second bowl until creamy, 2 minutes. Beat in eggs, one at a time. Add vanilla. Stir in flour mixture. Stir in berries and rind. Gather mixture into a ball. Divide in half.

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  • Knead cocoa into half the dough. Using floured hands, roll each portion into 14-inch log. Place on prepared sheet. Press dough slightly to flatten so each log is 2 inches wide.

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  • Bake in 375°F oven 25 minutes or until lightly browned. Remove to wire rack to cool.

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  • Lower to 325°F. Cut loaves into 3/4-inch-thick slices. Place, a cut side down, on sheet. Bake 10 minutes. Turn over; bake 10 minutes. Cool on rack. Drizzle with chocolate.

Nutrition Facts

121 calories; total fat 6g; saturated fat 4g; cholesterol 24mg; sodium 15mg; carbohydrates 15g; fiber 1g; protein 2g.

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