Best 10 Double Chocolate Cranberry Biscotti Recipes

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Calling all cookie lovers! If you're searching for a delightful and delectable treat that combines the rich flavors of chocolate and tangy cranberries, then look no further than double chocolate cranberry biscotti. These crispy and aromatic cookies are the perfect companions for a cup of coffee or tea, and they also make for a fantastic gift for your loved ones. In this guide, we will take you through a culinary journey as we explore the best recipe to create these irresistible biscotti. So, gather your ingredients, preheat your oven, and get ready to embark on a flavor-filled adventure!

Let's cook with our recipes!

DOUBLE CHOCOLATE CRANBERRY COOKIES



Double Chocolate Cranberry Cookies image

Super chocolaty cookie that has a nice pop of red and some chewy bits. Good for holiday gifts!

Provided by Jennifer Cheng

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 40m

Yield 72

Number Of Ingredients 11

2 ¼ cups all-purpose flour
½ cup unsweetened cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup packed brown sugar
½ cup white sugar
2 large eggs
2 teaspoons vanilla extract
1 ½ cups dried cranberries
1 ½ cups semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
  • Sift flour, cocoa, baking soda, and salt together in a bowl.
  • Cream butter, brown sugar, and white sugar together with an electric mixer in a large bowl. Add eggs, one at a time, mixing after each addition. Mix in vanilla extract. Gradually add flour mixture until combined. Mix in cranberries and chocolate chips.
  • Place rounded tablespoonfuls of dough 2 inches apart on the prepared cookie sheets. Flatten each ball slightly with a fork.
  • Bake in the preheated oven until cookies are soft and tops are no longer glossy, 12 to 14 minutes. Let cool for 5 minutes on the cookie sheet, then remove to a cooling rack to cool completely.

Nutrition Facts : Calories 81.8 calories, Carbohydrate 12 g, Cholesterol 11.9 mg, Fat 3.9 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 2.3 g, Sodium 37.4 mg, Sugar 7.9 g

DRIED CRANBERRY AND WHITE CHOCOLATE BISCOTTI



Dried Cranberry and White Chocolate Biscotti image

Crisp Italian cookies provide a sweet and crunchy accompaniment for coffee, with a drizzle of white chocolate for additional decadence.

Provided by Andrea M. Daly

Categories     Cookies     Mixer     Chocolate     Fruit     Dessert     Bake     Vegetarian     Cranberry     Almond     Party     Bon Appétit     Massachusetts     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 28

Number Of Ingredients 10

2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1/2 teaspoon almond extract
1 1/2 cups dried cranberries (about 6 ounces)
1 egg white
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped, or white chocolate chips

Steps:

  • Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.
  • Bake logs until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.
  • Stir chocolate in top of double boiler over simmering water until smooth. Remove from over water. Using fork, drizzle chocolate over biscotti. Let stand until chocolate sets, about 30 minutes. (Can be made 1 week ahead. Freeze in airtight container. Thaw at room temperature.)

DARK-CHOCOLATE CRANBERRY BISCOTTI



Dark-Chocolate Cranberry Biscotti image

As tasty as a coffee-shop specialty, these dark and fruity cookies make a great gift, too.

Provided by Sarah Caron

Categories     Dessert

Time 1h30m

Yield 12

Number Of Ingredients 9

1 1/4 cups Gold Medal™ all-purpose unbleached flour
1/2 cup sugar
1 teaspoon baking powder
1/2 cup 60% cacao bittersweet chocolate chips
1/2 cup sweetened dried cranberries
1 tablespoon water
1 teaspoon vanilla
1 whole egg
1 egg white

Steps:

  • Heat oven to 350°F. Line cookie sheet with parchment paper; spray paper lightly with cooking spray.
  • In large bowl, stir together flour, sugar and baking powder. Stir in chocolate chips and dried cranberries.
  • In medium bowl, beat water, vanilla, egg and egg white with whisk until well blended. Pour wet ingredients into dry ingredients; stir until all dry ingredients are moistened. (Dough will be crumbly.)
  • Onto floured surface, carefully turn out crumbly dough; knead until a solid dough forms. Shape dough into 16-inch log; place on cookie sheet. Flatten log until about 1/2 inch thick.
  • Bake 25 minutes. Transfer biscotti loaf to cooling rack; cool 10 minutes.
  • Cut loaf diagonally into 1-inch slices. Return slices, cut side down, to cookie sheet.
  • Reduce oven temperature to 325°F; bake 10 minutes. Turn slices; bake 10 minutes longer. Place slices on cooling rack; cool completely, about 20 minutes. (Biscotti will harden as they cool.)

Nutrition Facts : ServingSize 1 Serving

DOUBLE CHOCOLATE BISCOTTI



Double Chocolate Biscotti image

A crisp, not too sweet chocolate cookie. Wonderful with coffee. Stores very well.

Provided by Janet Allen

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 36

Number Of Ingredients 8

½ cup butter, softened
⅔ cup white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
2 eggs
1 ¾ cups all-purpose flour
4 (1 ounce) squares white chocolate, chopped
¾ cup semisweet chocolate chips

Steps:

  • In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
  • Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
  • Cut each loaf into 1/2 inch wide diagonal slices. Place slices on an ungreased cookie sheet, and bake at 325 degrees F ( 165 degrees C) for 9 minutes. Turn cookies over, and bake for 7 to 9 minutes. Cool completely, then store in an airtight container.

Nutrition Facts : Calories 98.8 calories, Carbohydrate 12.7 g, Cholesterol 17.8 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 53 mg, Sugar 7.4 g

CHOCOLATE AND CRANBERRY BISCOTTI



Chocolate and Cranberry Biscotti image

A great way to enjoy your chocolate and work on dropping a dress size! Recipe deom the show Cook Yourself Thin....looks delicious! I plan to try these out and possibly make them for my holiday baskets! **Cook time does not include 15 minute wait/cool time between cookings.

Provided by Mommy Diva

Categories     Toddler Friendly

Time 55m

Yield 1 1/2 dozen, 18 serving(s)

Number Of Ingredients 11

3/4 cup all-purpose flour
1/4 cup almonds, finely ground
3 tablespoons Dutch-processed cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/3 cup sugar
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1/3 cup dried cranberries
chocolate, Melted for drizzling

Steps:

  • Preheat oven to 350 degrees and arrange a rack in the center of the oven. Line a baking sheet with parchment paper.
  • Whisk together flour, ground almonds, cocoa powder, baking powder and salt in a medium bowl.
  • Beat egg and sugar with a handheld or standing mixer on medium-high speed until pale and thick, about 5 minutes. Beat in vanilla and almond extracts. Reduce speed to low, and gradually add flour mixture. Beat until no traces of flour remain. Stir in cranberries. The dough will be very wet and sticky.
  • Scrape the dough onto the prepared baking sheet, forming a thick line in the center. Wet your hands and pat dough into a 9-x-3-inch rectangle. Bake until puffed and dry to the touch, about 25 minutes. Cool on pan for 15 minutes; keep oven on. Peel off parchment and carefully transfer rectangle to a cutting board. Cut crosswise into 1/3-inch-thick slices.
  • Lay slices flat on unlined baking sheet, and bake until dry, about 10 minutes. Flip slices and bake for 10 minutes more. Let cool completely. Cookies will crisp as they cool.
  • Drizzle with melted chocolate if desired.

Nutrition Facts : Calories 53.3, Fat 1.4, SaturatedFat 0.2, Cholesterol 10.3, Sodium 58.3, Carbohydrate 9, Fiber 0.7, Sugar 4, Protein 1.5

DOUBLE CHOCOLATE CRANBERRY BISCOTTI



Double Chocolate Cranberry Biscotti image

I'm Italian, and this biscotti is a holiday tradition at our house. It's a low calorie treat that is heavenly dunked in coffee or tea. -Patricia Stiehr, Eureka, Missouri

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 6 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1-1/2 cups sugar
3 large eggs
3 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 cup dried cranberries
1 cup miniature semisweet chocolate chips

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; gradually beat into creamed mixture. Fold in cranberries and chocolate chips., Preheat oven to 350°. Divide dough into four portions. On ungreased baking sheets, shape each into a 12x3-in. rectangle. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on pans on wire racks 20-25 minutes or until firm., Transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 3/4-in. slices. Place on baking sheets, cut side down., Bake 7-8 minutes on each side or until firm. Remove from pans to wire racks to cool. Store in airtight containers.

Nutrition Facts :

QUICK DOUBLE CHOCOLATE BISCOTTI



Quick Double Chocolate Biscotti image

Refrigerated cookie dough gives you a head start on making biscotti from scratch. For true chocolate lovers, substitute chocolate chips for the vanilla. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield About 2 dozen.

Number Of Ingredients 3

1 tube (18 ounces) refrigerated chocolate chip cookie dough
1/2 cup vanilla or white chips
1/2 cup coarsely chopped macadamia nuts

Steps:

  • In a large bowl, combine the dough, chips and nuts; knead until well combined. Divide dough in half. , On greased baking sheets, shape each piece into a 13-in. x 2-1/2-in. log. Bake at 375° for 12-14 minutes or until golden brown., Remove from oven; cut diagonally with a serrated knife into 1-in. slices, separating each piece about 1/4 in. after cutting. Bake 5-6 minutes longer or until firm. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 267 calories, Fat 15g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 110mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY CHOCOLATE CHIP BISCOTTI



Cranberry Chocolate Chip Biscotti image

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

2 3/4 cups all-purpose flour
1 cup granulated sugar
3/4 cup dried cranberries
1/2 cup semi-sweet chocolate chips
2 teaspoons baking powder
1/8 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 large eggs, beaten

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

DOUBLE-CHOCOLATE BISCOTTI



Double-Chocolate Biscotti image

Provided by Renee Werbin

Categories     Cookies     Chocolate     Nut     Dessert     Bake     Pecan     Party     Bon Appétit     Atlanta     Georgia

Yield Makes about 26

Number Of Ingredients 10

Nonstick vegetable oil spray
3/4 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
3/4 cup chocolate syrup (such as Hershey's)
2 1/2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup miniature semisweet chocolate chips (about 6 ounces)
1 cup chopped pecans

Steps:

  • Preheat oven to 350°F. Spray two 9x5x3-inch metal loaf pans with nonstick spray.
  • Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs, then chocolate syrup. Beat in flour, baking powder and salt (dough will be soft). Stir in chocolate chips and nuts. Spread half of batter in each prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Turn loaves out onto rack and cool 15 minutes. Reduce oven temperature to 300°F.
  • Using long serrated knife, cut each warm loaf crosswise into 1/2- to 3/4-inch-thick slices. Arrange slices, cut side down, on 2 baking sheets. Bake 10 minutes. Turn slices over. Bake until just golden, about 10 minutes. Cool biscotti completely. Store airtight at room temperature up to 3 days.

DOUBLE-CHOCOLATE CRANBERRY COOKIES



Double-Chocolate Cranberry Cookies image

These chocolate cookies get an extra dose of Christmas spirit thanks to festive dried cranberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 15 large cookies

Number Of Ingredients 11

16 ounces bittersweet chocolate, coarsely chopped
1 cup all-purpose flour, (spooned and leveled)
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup dried cranberries

Steps:

  • Preheat oven to 350 degrees, with racks in upper andlower thirds. Place 10 ounces chocolate in aheatproof bowl set over (not in) a saucepan ofsimmering water. Stir until melted; set aside.In a medium bowl, whisk together flour, cocoa,baking powder, and salt.
  • In a large bowl, using an electric mixer, beatbutter and sugars until light and fluffy. Add eggsand vanilla; beat until combined. Beat in meltedchocolate. With mixer on low, gradually add flourmixture; beat just until combined (do not overmix).Fold in 6 ounces chocolate and cranberries.
  • Drop dough by 1/4 cupfuls, 3 inches apart, ontoparchment-lined baking sheets. In batches, bakecookies until edges are dry and tops are cracked,15 to 17 minutes, rotating sheets halfway through.Let stand on sheets 3 minutes, then transferto wire racks to cool.

Nutrition Facts : Calories 323 g, Fat 20 g, Fiber 2 g, Protein 4 g

Tips:

  • Mise en Place: Before you start baking, ensure all your ingredients and equipment are ready. This will help you stay organized and prevent any scrambling.
  • Use High-Quality Ingredients: The quality of your ingredients will significantly impact the taste of your biscotti. Always use fresh, high-quality ingredients for the best results.
  • Don't Overmix the Dough: Overmixing the dough will make the biscotti tough. Mix the dough just until the ingredients are combined.
  • Chill the Dough: Chilling the dough before baking helps it hold its shape and prevents it from spreading too much in the oven.
  • Slice the Biscotti Evenly: Use a sharp knife to slice the biscotti evenly. This will help them bake evenly and look more professional.
  • Bake the Biscotti Until They Are Crisp: The biscotti should be baked until they are golden brown and crisp. This will ensure they have a long shelf life.

Conclusion:

Double chocolate cranberry biscotti is a delicious and versatile treat that can be enjoyed on its own or dipped in your favorite beverage. With a few simple tips and tricks, you can easily make this classic Italian cookie at home. So next time you're in the mood for a sweet and satisfying snack, give these biscotti a try!

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