Best 2 Cranberry Chocolate Chip Biscotti Recipes
Cranberry chocolate chip biscotti is a crunchy, twice-baked Italian cookie that is perfect for dunking in coffee or tea. The combination of sweet and tart cranberries with rich chocolate chips makes these cookies irresistible. They are also relatively easy to make, so they are a great option for beginner bakers. In this article, we will provide you with a step-by-step guide to help you create the perfect cranberry chocolate chip biscotti. We will also offer tips on how to store and serve these delicious cookies.
Here are our top 2 tried and tested recipes!
CRANBERRY CHOCOLATE CHIP BISCOTTI
This recipe for a wonderful biscotti comes from The Joy of Cranberries: The Tangy Red Treat -- A cookie indlugence for the cranberry fan! Preparation time neither includes time to cool before slicing nor time for final cooling.
Provided by Sydney Mike
Categories Dessert
Time 1h10m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, mix flour, sugar, berries, chips, baking powder & salt.
- In a small bowl, mix vegetable oil, the 2 extracts & beaten eggs.
- Add egg mixture to flour mixture & blend well.
- Knead dough on lightly floured surface until smooth.
- Divide dough in half & shape each half into an 8-inch long log.
- Place logs 6 inches apart on baking sheet coated with cooking spray, then flatten each to about a 1-inch thickness.
- Bake 35 minutes, then remove logs from baking sheet & cool 10 minutes on wire rack.
- Meanwhile, reduce oven heat to 325 degrees F.
- Cut each log diagonally into 15 half-inch slices, placing slices standing up on baking sheet.
- Return slices to oven & bake an additional 15-20 minutes.
- Remove from oven, & transfer slices to wire rack to cool completely.
Nutrition Facts : Calories 94.1, Fat 1.9, SaturatedFat 0.7, Cholesterol 21.1, Sodium 41.5, Carbohydrate 17.6, Fiber 0.6, Sugar 8.4, Protein 1.9
CRANBERRY CHOCOLATE CHIP PISTACHIO ALMOND BISCOTTI
Steps:
- Preheat oven to 350. Line a large baking sheet with parchment paper. -Whisk together flour, baking powder and salt in a medium bowl. -Using an electric mixer, beat sugar, eggs, oil and almond extract in a large bowl until well blended. -Add flour mixture and beat until smooth. -Stir in pistachios, dried cranberries and chocolate chips. -Form dough into two 12-inch long strips on baking sheet, spacing strips 3 inches apart. Shape each strip into a 3-inch-wide log. Bake logs until lightly browned and almost firm to the touch, 30 minutes. Cool logs on sheet 30 minutes. Reduce oven temp to 325. Cut each log cross-wise into 1/2-inch-thick slices. Stand biscotti upright, spacing about 1/4-inch apart. Bake until pale golden (biscotti may be soft but will firm as they cool), 20 minutes. Cool completely on baking sheet.
### Berry Chocolate Chip Biscotti: Baking Perfection with a Hint of Fruity Delight ###
### Baking Techniques and Ingredient Choices: ###
- **Butter and Eggs:** Use unsalted butter and large eggs at room temperature for the best texture and binding.
- **Flour and Baking Powder:** Precise measurements are essential for the right texture. Baking powder helps the biscotti rise slightly.
- **Sugar:** A combination of white and brown sugar provides a delightful sweetness.
- **Flavor Enhancers:** Vanilla and almond extracts add depth of character.
- **Fruits and Nuts:** Dried cranberries and chocolate チップス add a vibrant fruity and nutty dimension.
### Mixing and Shaping: ###
- **Creaming Together:** Thoroughly cream together the butter and both sugars until light and fluffy.
- **Incorporate Ingredients Gradually:** Add the eggs one at a time, then mix in the dry ingredients and extracts.
- **Fold in Extras:** Gently fold in the cranberries and chocolate チップス.
- **Forming the Dough:** Shape the mixture into a ball, then flatten it into a rectangle about 1 1/2 inches thick.
### Baking and Slicing: ###
- **Initial Bake:** Bake the rectangle for 30-35 minutes at 350°F (175°C) or until golden brown on top.
- **Cooling:** Let the baked rectangle cool completely on a wire wrack.
- **Slicing:** Use a sharp serrated Knife to cut the rectangle diagonally into 1-inch thick slices.
- **Second Bake:** Lay the slices flat on a parchment-paper- lined sheet and bake for 10-15 minutes per side at 300°F (150°C) or until lightly toasted.
### Serving Suggestions: ###
- **Enjoy the Crunch:** Biscotti are best enjoyed with a cup of coffee or tea, allowing them to soften slightly.
- **Storage:** Store the biscotti in an airtight container at room temperature for up to a week.
### Healthier Variations: ###
- **Reduced Sugars:** Substitute half of the white sugar with a sugar alternative, like monk fruit or erythritol.
- **Dried Fruits:** Use sugar-free or unsweetened cranberries and チョコレート チップス.
- **Whole Grains:** Replace some of the all-purpose with whole-wheat or oat f lour.
### Alternate Flavors: ###
- **Lemon Delight:** Replace the cranberries with candied lemons and add a touch of grated レモン zest to the batter.
- **Nutty Indulgence:** Swap the chocolate チップス for a mix of walnuts, pecans, and almonds.
- **Spices Symphony:** Enhance the batter with ground cinnamon, nutmeg, and ginger for a warm, wintry aroma.
### In Summary: ###
Berry chocolate チップス biscotti are a delightful treat blending fruity flavors with a hint of chocolate in a crisp, biscotti texture. Careful attention to ingredients and techniques ensures a perfect bake. Feel free to experiment with flavors and healthier options to create unique and satisfying biscotti.
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