Chocolate Nut Cranberry Espresso Biscotti |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This biscotti has an interesting flavor twist due to the cinnamon and cloves. works very well with the chocolate and coffee. Ingredients:
2 cups all-purpose flour |
1 cup granulated sugar |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1/4 teaspoon ground cloves |
1/4 cup strong coffee, cooled |
1 teaspoon strong coffee, cooled |
1 tablespoon milk |
1 teaspoon milk |
1 large egg |
1 teaspoon vanilla |
3/4 cup walnuts |
1 1/3 cups semi-sweet chocolate chips |
3/4 cup dried cranberries |
Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together all dry ingredients (first 7 ingredients listed).
3. In a small bowl, whisk egg.
4. Add coffee, milk and vanilla.
5. Mix well.
6. Add egg mixture to dry ingredients.
7. If resulting mixture is too dry, add a little more coffee (1/4 tsp at a time).
8. Add chips, nuts and cranberries.
9. Turn dough onto well-floured board and with floured hands, form into 2 logs, each about 13-14 inches long and 3 1/2 inches wide.
10. Bake on greased and floured (or parchment-lined) baking sheet for 20-25 minutes.
11. Remove from oven (reduce oven temperature to 300 degrees at this point) and let cool for 8 minutes.
12. Using serrated knife, cut on a diagonal into 1/2 inch pieces.
13. Lay, cut side down, on baking sheet and bake another 6-8 minutes, one side only.
14. For a harder biscotti, bake 5 minutes EACH side.
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