If cookies are milk's best friend, then what is coffee's? You're right, biscotti! Italian treat originally, English definition: coffee bread. I remember the times I couldn’t wait for winter holidays, partly because a lot of stores carried biscotti. My husband loves them so much with tea for breakfast and I like them with my coffee. We like to make these Dark Chocolate Cranberry and Pecan Biscotti around Christmas time. It’s so simple and quick to make, we don't have to wait on stores to put them on shelves during winter holidays, I can whip up a batch at any time of the year I want. Your mixer helper does most of the job for you really. You may add any kind of nuts or dried fruit you like. I prefer my biscotti a little more toasty, but if you like them less toasted just simply adjust to a lower temperature and less toasting time. I especially love dark chocolate, so I always dip and drizzle with dark chocolate but they may be decorated in many ways. Give them a try and dunk merrily. 🙂
Ingredients you will need:
3 large – eggs
¾ cup – sugar
1 tsp. – pure vanilla extract
½ tsp. – almond extract
¾ cup – dried cranberries
¾ cup – pecan chips
2 ½ cups – all-purpose
¼ tsp. – salt
½ tbsp. – baking powder
6.8 oz. – Hershey Dark Chocolate bar
Instructions:
1. Preheat oven to 350 F. In your electric mixer bowl add egg and sugar. Beat well on high for 5 minutes.
2. Add almond and vanilla extract and mix for 1 minute on medium speed.
3. Add salt and baking powder to flour and stir with wire whisk.
4. Sift flour into the egg mixture and mix on low speed until all combined.
5. Add pecan chips and dried cranberries. Stir on low for 1 minute or until combined.
6. Dust cutting board with flour and transfer dough onto a cutting board.
7. Roll dough into a long log. Place it on a baking sheet lined with parchment paper.
8. Roll the dough with a roller across and horizontally to make the log flat to 15” long and 5” wide.
9. Bake for 30 min at 350 F. Remove from the oven. Let it cool for 10 minutes before slicing.
10. Slice it into 1 inch bars.
11. Toast each side of the biscotti for 5-10 min at 300 - 350 F (depends on how toasted you like your biscotti).
12. Let biscotti cool completely before dipping and drizzling. (I place them in the fridge to get very cold, that way chocolate will set faster).
13. While biscotti is cooling, prepare your chocolate dip and glaze. Break chocolate into pieces and melt in a bowl over simmering water. Stir chocolate until completely melted.
14. Pour ¾ of the melted chocolate into a large flat plate. Dip each biscotti and place it on a cutting board lined with wax paper.
15. Pour remaining chocolate into a small zip lock bag, cut a small hole and drizzle biscotti on top. Place cutting board with biscotti's into a fridge for 30 minutes.
16. Remove them from the fridge. Remove each biscotti from wax paper onto a tray and enjoy!
Happy dunking!
Recipe Card
Dark Chocolate Cranberry and Pecan Biscotti
Ingredients
- 3 large – eggs
- ¾ cup – sugar
- 1 tsp. – pure vanilla extract
- ½ tsp. – almond extract
- ¾ cup – dried cranberries
- ¾ cup – pecan chips
- 2 ½ cups – all-purpose
- ¼ tsp. – salt
- ½ tbsp. – baking powder
- 6.8 oz. – Hershey Dark Chocolate bar
Instructions
- Preheat oven to 350 F. In your electric mixer bowl add egg and sugar. Beat well on high for 5 minutes.
- Add almond and vanilla extract and mix for 1 minute on medium speed.
- Add salt and baking powder to flour and stir with wire whisk.
- Sift flour into the egg mixture and mix on low speed until all combined.
- Add pecan chips and dried cranberries. Stir on low for 1 minute or until combined.
- Dust cutting board with flour and transfer dough onto a cutting board.
- Roll dough into a long log. Place it on a baking sheet lined with parchment paper.
- Roll the dough with a roller across and horizontally to make the log flat to 15” long and 5” wide.
- Bake for 30 min at 350 F. Remove from the oven. Let it cool for 10 minutes before slicing.
- Slice it into 1 inch bars.
- Toast each side of the biscotti for 5-10 min at 300 - 350 F (depends on how toasted you like your biscotti).
- Let biscotti cool completely before dipping and drizzling. (I place them in the fridge to get very cold, that way chocolate will set faster).
- While biscotti is cooling, prepare your chocolate dip and glaze. Break chocolate into pieces and melt in a bowl over simmering water. Stir chocolate until completely melted.
- Pour ¾ of the melted chocolate into a large flat plate. Dip each biscotti and place it on a cutting board lined with wax paper.
- Pour remaining chocolate into a small zip lock bag, cut a small hole and drizzle biscotti on top. Place cutting board with biscotti's into a fridge for 30 minutes.
- Remove them from the fridge. Remove each biscotti from wax paper onto a tray and enjoy!
- Happy dunking!
If you make this Dark Chocolate Cranberry and Pecan Biscotti recipe please share the picture with me on Snapchat, Instagram or Pinterest. Tag it with #valyastasteofhome, I'd love seeing your creation. 🙂
Janet says
How long will they keep ? I want to make some as gifts for Xmas.
valya'stasteofhome.com says
I didn't keep them longer than a week and they stayed the same. I am making a lot of them for Christmas gifts as well. Thank you very much for trying out my recipes.
Nina says
This recipe turned out wonderfully today! Love this treat. Thank you! 🙂
valya'stasteofhome.com says
They are pretty addicting. Perfect for tea parties and gifts too. 🙂 Thank you for your feedback!
Lily says
These biscotti are so easy to make! Made them once and making them again today. They are so addictive, I can eat them non stop. It kinda gets messy because of the chocolate when you eat it. My kids ate only chocolate from it, oh they were so messy.. I was thinking to use different chocolate that doesn't melt when you touch it. Thank you for the recipe. It's worth making it.
valya'stasteofhome.com says
Try chocolate disks melts. I don't remember my chocolate melted by touching. If the chocolate drys out pretty good, it should not melt just by touching. Hmm... I can't tell why yours did.
lana says
Yum!!!! Just made these and they definitely a keeper recipe, wouldn't change anything:) helpful tip: I read in a magazine that istead of flipping them from side to side just stand them up right and bake once, that way no need for flipping:)
valya'stasteofhome.com says
Thank you Lana!
Natasha says
We made this for Christmas. So totally love em!
valya'stasteofhome.com says
I'm so happy to hear that. We enjoyed ours very much also. Thank you Natasha! 🙂
chrisscheuer says
These look just wonderful! Perfect for dunking in milk, coffee, anything!
valya'stasteofhome.com says
I'm with you Chris! Thank you! 🙂
Lyubomira says
These biscotti look delicious! Love the flavors! Great idea to dip them in chocolate and drizzle some on top, too! Definitely something I should make 🙂
valya'stasteofhome.com says
Thank you Mira! It's so easy to make them. 🙂
PumpkinnSpice says
This biscotti sounds wonderful, Valya! I love the chocolate and cranberry combo. So delicious to dunk into my morning cup of coffee!
valya'stasteofhome.com says
Thank you Gayle! I love dark chocolate and cranberry combination too. Goes really good with coffee and vanilla caramel creamer...Mmm... 🙂
Nina says
...this weekend! And maybe again for Christmas!:)
valya'stasteofhome.com says
if you do make it, let me know how it turned out for you 🙂
Nina says
Mmm.. So delish! I am going to make them this weekend! Thanks for the wonderful recipe Valya!
valya'stasteofhome.com says
You are very welcome Nina! It's truly good stuff. Thanks 🙂