Holiday Biscotti

Photo by Gammagirl J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

dozen

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

3

servings

Ingredients

  • 2 1/4

    cups all-purpose flour 1/2 cup dried cranberries

  • 1 1/2

    teaspoons baking 2 tablespoons grated

  • powder orange rind

  • Pinch salt 2 tablespoons cocoa

  • 1/2

    cup unsalted butter powder

  • 1/2

    cup light-brown sugar 2 ounces white chocolate

  • 2

    eggs melted with 1 teaspoon

  • 1

    teaspoon vanilla vegetable oil

Directions

1.Heat oven to 375. Grease large baking sheet. 2.Mix flour, baking powder, salt in bowl. Beat butter, sugar in second bowl until creamy, 2 minutes. Beat in eggs, one at a time. Add vanilla. Stir in flour mixture. Stir in berries and rind. Gather mixture into a ball. Divide in half. 3. Knead cocoa into half the dough. Using floured hands, roll each portion into 14-inch log. Place on prepared sheet. Press dough slightly to flatten so each log is 2 inches wide. 4. Bake in 375 oven 25 minutes or until lightly browned. Remove to wire rack to cool. 5. Lower to 325. Cut loaves into %-inch-thick slices. Place, a cut side down, on sheet. Bake 10 minutes. Turn over; bake 10 minutes. Cool on rack. Drizzle with chocolate. Nutrient Value per Biscotti: 121 calories, 6 g fat (4 g saturated), 2 g protein, 15 g carbohydrate, 1 g fiber, 15 mg sodium, 24 mg cholesterol.

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