Cranberry Orange Dark Chocolate Biscotti.
Biscotti packed with fresh cranberries, roasted almonds, and a hint of orange then dipped in dark chocolate.
If you, like me, are a sucker for fruit-nut-chocolate combinations, these biscotti are right up your alley. They are appropriately crunchy (as good biscotti should be) and not overly sweet. I love the chocolate dip that gives a smattering of Christmas sprinkles something to stick to – but, honestly, they are also delightful without it. You could use dried cranberries in a pinch, but using fresh is nice because the cranberry juice infuses the dough with plenty of cranberry flavor.
I’ve mentioned this before, but my favorite time of day to eat biscotti is at breakfast. There’s nothing better on a cold winter morning than a slice of cranberry biscotti dipped in a steaming mug of coffee.
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 large egg + 1 large egg yolk
- 1 tbsp orange zest
- 1 tsp pure vanilla extract + 1 tsp almond extract + 1 tsp orange extract – OR – any variation that equals 3 tsp total.
- 1 3/4 cup unbleached, all-purpose flour
- 1/4 cup whole wheat flour
- 1/2 cup Ghirardelli Ground White Chocolate Powder
- 1 1/2 tsp baking powder
- 1 tsp salt (preferably sea salt flakes or kosher)
- 5 oz (1 heaping cup) frozen cranberries
- 1 cup roasted, salted almonds, roughly chopped
- 1 large egg white, lightly beaten
- 2 tbsp turbinado or sanding sugar
- 6 oz bittersweet chocolate
- Optional: Christmas sprinkles
- Heat oven to 350 degrees and line a baking sheet with parchment paper.
- Add the butter and sugar to the bowl of a standing mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes. Add the egg, egg yolk, orange zest and extracts and beat on medium speed until completely incorporated, about 2 minutes.
- In a separate bowl, add the all-purpose flour, whole wheat flour, white chocolate powder, baking powder, and salt, and stir with a wire whisk to combine. Add to the mixing bowl and beat on low speed just until incorporated.
- Put the cranberries in a food processor fitted with the chopping blade. Pulse just until the cranberries are broken up. You’ll have some very small pieces and some larger pieces, but should see no whole cranberries.
- Add the chopped cranberries and chopped almonds to the dough and stir to combine.
- Divide the dough in half and use your hands to shape two rectangles of dough on the parchment lined baking sheet that are approximately 12-inches long and 3-inches wide. Brush the tops of the logs with the beaten egg white and sprinkle with the turbinado or sanding sugar.
- Bake the logs for 35 minutes, until the tops of the logs are beginning to brown. Remove from the oven and let cool on the pan for 20 minutes.
- Reduce the oven temperature to 300 degrees. Set the logs on a cutting board and, using a very sharp serrated knife, slice the logs crosswise into 1/2-inch thick biscotti. Put the biscotti back on the parchment lined baking sheet so that they are standing upright, with the cut sides facing out.
- Bake the biscotti for 25 minutes, until the edges are completely dried out, but the centers are just the slightest bit soft. Remover from the oven and let cool completely.
- Put the chocolate in a microwave safe bowl and heat at 50% power in 30 second intervals until melted, stirring after each 30 second interval. Scoop the chocolate onto a flat surface – a plate or pie plate.
- Dip one flat side of each biscotti into the chocolate, using a spoon, knife, or the edge of the dish to remove excess chocolate. Set the biscotti on a wire rack, chocolate side up, and let sit at room temperature until the the chocolate is set. If you like, sprinkle the chocolate with a few sprinkles before it dries.
- Store biscotti in an airtight container at room temperature for up to 1 week.
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