Chocolate cranberry biscotti for working weekends

Cranberries in a bowl

Not much to write about today other than to share this recipe. I’ve been working on graduate school applications today and took a break to make some biscotti to keep me company. I just couldn’t resist tampering with some fresh cranberries from the grocery store.

Chocolate cranberry biscotti, adapted from A Full Measure of Happiness

1/3 cup all-purpose flour
1/3 cup whole-wheat flour
1/2 cup unsweetened cocoa powder
1/3 cup sugar
1/2 tbsp baking soda
1/8 tbsp salt
2 large eggs
2 tbsp olive oil
1/2 tbsp vanilla extract
1 cup cranberries
Butter to grease baking sheet

Preheat oven to 300 degrees Fahrenheit and generously butter a baking sheet. Combine flours, cocoa powder, sugar, baking soda and salt in a large mixing bowl. Add eggs, vanilla, olive oil and cranberries until well-mixed. Flatten dough out on baking sheet. Bake for about 30 minutes. Take out sheet and cut biscotti loaf into inch-wide slices and turn all pieces on one side. Bake at 200 degrees Fahrenheit for 10 minutes before taking the sheet out of the oven again and flipping the biscotti to the opposite side. Bake at 200 degrees Fahrenheit for another 10 minutes. Repeat until biscotti are as hard as you like. Leave out on counter to dry and then enjoy with a cup of coffee or tea.


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