November 28, 2009

Cranberry-Chocolate Chip Biscotti

This was my first attempt at biscotti, and it turned out really well. I'm hooked on biscotti and want to try different recipes.

Cranberry-Chocolate Chip Biscotti
2 3/4 cups all-purpose flour
1 cup flour
1/2 dried cranberries and/or dried wild plums
1/2 cup semi-sweet chocolate chips
2 tsp. baking powder
1/8 tsp. salt
1 Tbsp. canola oil
1 tsp. almond extract
1 tsp. vanilla extract
3 large eggs

Preheat oven to 350ºF. Mix together flour, sugar, cranberries, chocolate chips, baking powder and salt together in large bowl. In separate bowl, combine oil, extracts and eggs. Add to flour mixture and stir until well blended (although it will still be crumbly). Turn onto lightly floured surface, knead lightly 7 or 8 times. Divide dough in half. Shape each portion into an 8-inch long roll. Place rolls 6 inches apart on large baking sheet coated with cooking spray, and pat to 1-inch thickness.

Bake for 35 minutes. Remove from baking sheet, and cool 10 minutes on wire rack. Cut each roll diagonally into 1/2-inch thick slices (approximately 15 per roll). Place slices, cut sides down, on baking sheet. Bake 10 minutes at
325ºF. Turn biscotti over, and bake an additional 10 minutes. Biscotti will be slightly soft in the center but will harden as they cool. Makes 2 1/2 dozen.

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