5 from 1 vote
Dark Chocolate Cranberry and Pecan Biscotti
Dark Chocolate Cranberry and Pecan Biscotti
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Course: Bars, Sweet
Servings: 15 biscotti's
Author: Valya's Taste of Home
  • 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
  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!
  17. Happy dunking!