Chocolate Biscotti with Cranberries and Macadamia Nuts: This traditional Italian “cookie” is meant to be dry and dunked in your hot coffee or tea.
I’m feeling a bit ambitious. I mean, it’s not like I need to add more work to my plate, but I decided last night to really kick it up a notch this month! Why not? It’s the holidays, right? So, like what you see in the magazines and other fantastic websites and blogs, I am going to feature a new cookie for 25 Days of Cookies! And to kick it off, especially after Thanksgiving and too much to eat, I’m featuring Chocolate Biscotti with Cranberries and Macadamia Nuts!
The biscotti is not your typical cookie. They tend to be dry and BIG! But, that just makes them perfect for dunking: in your coffee, in your tea, in your milk…. I was surprised to see that my kids liked these. Of course, they are sweet and have chocolate: NO BRAINER!
And, because they aren’t super sugary, biscotti’s are a great way to indulge your sweet tooth without overloading on sugar. Make the recipe your own by choosing your own favorite combination of nuts and dried fruit.
Biscottis aren’t too difficult to bake and don’t require much fuss to decorate. Once the ingredients are mixed together, form it into a log and bake it.
After the initial bake, you letet it cool, then slice it into smaller pieces and then bake again. It’s basically a twice baked cookie.
You can drizzle your biscotti with white chocolate if you want, but I like the way the macadamia nuts and cranberries are the star of the show. Perfect with your morning coffee or afternoon tea.
- 2 cup all-purpose flour
- ¼ cup cocoa powder, unsweetened
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon, ground
- ⅛ teaspoon salt
- 1 cup macadamia nuts, coarsely chopped
- 1 cup cranberries, dried
- 3 eggs, large
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350ºF.
- In a medium-sized bowl whisk together flour, cocoa powder, baking powder, baking soda, cinnamon and salt.
- Stir in macadamia nuts and cranberries.
- In another bowl, whisk together eggs, sugar and vanilla until smooth.
- Whisk one-third of the flour mixture into the egg mixture.
- Using a scraper, stir in the remaining flour mixture and mix well.
- Lightly dust a work surface with flour. Turn the dough on the surface and knead the dough for a few minutes.
- Shape the dough into a log about 12 inches long and 4 inches wide.
- Place the dough on a baking sheet lined with parchment paper or silicone baking mat.
- Bake for 30 minutes or until golden and firm to the touch.
- Remove from the oven and cool completely on a cooling rack.
- Using a serrated knife, slice the bread diagonally into ¼-inch slices.
- Place the slices on the baking sheet.
- Bake for an additional 12-14 minutes, or until golden and crispy.
- Remove from the oven and cool completely a second time on a cooling rack.
Serving Suggestions: Change it up and use your favorite nut and dried fruit combination!
Amount Per Serving: Calories: 68Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 38mgCarbohydrates: 11gFiber: 1gSugar: 6gProtein: 1g
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