Cranberry Chocolate Biscotti Recipe

Cranberry Chocolate Biscotti Recipe


  • 1/4 cup salted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 2/3 cups all-purpose flour
  • 1/3 cup chopped dried cranberries
  • 1 cup white chocolate baking bars


  1. Preheat oven to 375F degrees. Line 1 baking sheets with foil or silicone baking mat.
  2. In a large bowl beat butter with a mixer on medium for 30 seconds.
  3. Add sugar, cocoa powder, baking powder, and baking soda.
  4. Beat in eggs and vanilla extract.
  5. Beat in flour.
  6. Stir in cranberries.
  7. Divide dough in half. Shape each portion into an 8-inch roll. Place rolls 3 inches apart on prepared cookie sheet; flatten until about 2 inches wide. Bake 18-20 minutes or until firm and a toothpick comes out clean. Cool on cookie sheet for 1 hour.
  8. Preheat over to 325F degrees. Using a serrated knife, cut loaves diagonally into 1/2-inch slices. Bake for 10 minutes. Turn slices over and bake for 8-10 minutes or until crisp. Let cool.
  9. Microwave chocolate for 1-2 minutes or until melted and smooth. Dip one end of each biscotti into melted chocolate.
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