Cranberry Chocolate Walnut BiscottiOctober 24, 2011
There is a coffee shop downstairs from my new office that has been there since 1916. It’s got this cool old world feel when you walk in the doors from the decor to the service provided. One of my treats is a hot cup of drip coffee with one of their biscotti. I’d never tried to make biscotti before, so here’s my first attempt! It is a mix of a bunch of flavors I love: cranberries, walnuts and dark chocolate. Share with your favorite friends along with some coffee and good stories.
You will need:
- 2 3/4 c flour
- 1 c sugar
- 1/2 c dried cranberries
- 1/3 c dark chocolate chips
- 1/3 c walnuts, chopped
- 2 t baking powder
- 1/8 t salt
- 1 T vegetable oil
- 1 t almond extract
- 1 t vanilla extract
- 3 eggs
Then you will…
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine the flour with the sugar, cranberries, chocolate, walnuts and salt.
- In a small bowl, whisk together the oil, extracts and eggs.
- Stir the egg mixture into the flour mixture, stirring until well-blended (dough will be dry and crumbly).
- Turn the dough out onto a lightly floured surface; knead lightly 7 to 8 times.
- Divide the dough in half. Shape each portion into an 8-inch-long roll.
- Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
- Bake for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.
- Reduce the oven temperature to 325 degrees.
- Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet.
- Bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).
- Remove from baking sheet; cool completely on wire rack.