Chocolate Cranberry Biscotti
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Unsweetened cocoa powder||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Unsalted butter||2 Tablespoon, melted|
|Vanilla extract||1 Teaspoon|
|Dried cranberries||3⁄4 Cup (12 tbs), sweetened|
|White chocolate||1 Ounce|
1 Preheat the oven to 350°F. Spray a large baking sheet with nonstick spray.
2 Combine the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. With an electric mixer on medium speed, beat the sugar, eggs, melted butter, and vanilla in a medium bowl. On low speed, add the flour mixture to the egg mixture until well combined (the dough will be fairly dry). Add the cranberries, kneading the dough a few times in the bowl if necessary.
3 Sprinkle a work surface lightly with flour. Turn the dough onto the surface and divide in half. Working 1 piece at a time, roll the dough with the palms of your hands into a 15 x 1 1/2-inch log. Place the log on the baking sheet. Repeat with remaining dough, placing the logs 2 inches apart. Bake until firm and a toothpick inserted into the center of each log comes out clean, about 15 minutes. With a wide spatula, carefully transfer the logs to a cutting board; let cool 10 minutes.
4 Meanwhile, reduce the oven temperature to 300°F. With a serrated knife, slice each log crosswise into 30 (1/2-inch-thick) slices. Place the slices 1 inch apart on the baking sheet. Bake until fairly dry, about 10 minutes on each side. Cool completely on a rack.
5 Place the white chocolate in a small microwavable bowl and microwave on High, stirring every 15 seconds, until melted and smooth, 45-60 seconds. Transfer the chocolate to a small zip-close plastic bag. Cut a tiny corner from the bag and decoratively pipe the chocolate over the cookies. Refrigerate or let stand in a cool place until the chocolate is firm.