Dark-Chocolate Cranberry Biscotti
Prep Time: 15 min
Total: 1 hr 30 min
Servings: 12
Ingredients:
1 1/4 cups Gold Medal™ all-purpose unbleached flour
1/2 cup sugar
1 teaspoon baking powder
1/2 cup 60% cacao bittersweet chocolate chips
1/2 cup sweetened dried cranberries
1 tablespoon water
1 teaspoon vanilla
1 whole egg
1 egg white
Directions:
Heat oven to 350°F. Line a cookie sheet with parchment paper; spray the paper lightly with cooking spray.
In a large bowl, stir together flour, sugar, and baking powder. Stir in chocolate chips and dried cranberries.
In a medium bowl, beat water, vanilla, egg, and egg white with a whisk until well blended. Pour wet ingredients into dry ingredients; stir until all dry ingredients are moistened. (Dough will be crumbly.)
Onto a floured surface, carefully turn out crumbly dough; knead until a solid dough forms. Shape dough into a 16-inch log; place on a cookie sheet. Flatten the log until about 1/2 inch thick.
Bake 25 minutes. Transfer biscotti loaf to a cooling rack; cool 10 minutes.
Cut the loaf diagonally into 1-inch slices. Return slices, cut side down, to the cookie sheet.
Cut the loaf diagonally into 1-inch slices. Return slices, cut side down, to the cookie sheet.
Recipe courtesy of Betty Crocker.com
