Chocolate, Almond, and Dried Cranberry Biscotti
- 1 1/2 cups all purpose flour
- 3/4 cup sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/8 teaspoon salt
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 cup dried cranberries
- 1 cup sliced almonds
- 8 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped (optional)
- Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350F.
- Line 2 baking sheets with parchment paper.
- Sift first 5 ingredients into large bowl.
- Whisk eggs and vanilla in medium bowl to blend.
- Using electric mixer, beat eggs and melted butter into dry ingredients.
- Stir in cranberries and almonds.
- Turn dough out onto floured surface.
- Using floured hands, divide dough into 3 equal pieces.
- Shape each into 8x2x3/4-inch log.
- Place 2 logs on 1 baking sheet, spacing evenly, and 1 log on second sheet.
- Bake logs 12 minutes.
- Reverse position of baking sheets.
- Bake logs until firm and dry to touch, about 12 minutes longer.
- Remove from oven.
- Reduce oven temperature to 325F.
- Transfer logs to work surface.
- Using serrated knife, cut hot logs diagonally into 1/2-inch-thick slices.
- Place slices, cut side down, on same baking sheets.
- Bake biscotti until dry and slightly darker, about 10 minutes.
- Transfer to racks; cool.
- If desired, stir white chocolate in bowl set over saucepan of barely simmering water until smooth.
- Remove from over water.
- Dip biscotti 1 at a time into chocolate, holding cookie at angle and coating 1 inch of each.
- Return to same baking sheets.
- Chill until chocolate is set, about 20 minutes.
- (Can be made 3 days ahead.
- Arrange between sheets of waxed paper in airtight containers; store at room temperature.)
flour, sugar, cocoa, baking soda, salt, eggs, vanilla, unsalted butter, cranberries, almonds, white chocolate
Taken from www.epicurious.com/recipes/food/views/chocolate-almond-and-dried-cranberry-biscotti-104737 (may not work)