Chocolate Nut Cranberry Espresso Biscotti

“This biscotti has an interesting flavor twist due to the cinnamon and cloves...works very well with the chocolate and coffee. (Recipe credited to Agate Cove Inn, California).”
READY IN:
55mins
YIELD:
32 biscotti
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together all dry ingredients (first 7 ingredients listed).
  3. In a small bowl, whisk egg.
  4. Add coffee, milk and vanilla.
  5. Mix well.
  6. Add egg mixture to dry ingredients.
  7. If resulting mixture is too dry, add a little more coffee (1/4 tsp at a time).
  8. Add chips, nuts and cranberries.
  9. Turn dough onto well-floured board and with floured hands, form into 2 logs, each about 13-14 inches long and 3 1/2 inches wide.
  10. Bake on greased and floured (or parchment-lined) baking sheet for 20-25 minutes.
  11. Remove from oven (reduce oven temperature to 300 degrees at this point) and let cool for 8 minutes.
  12. Using serrated knife, cut on a diagonal into 1/2 inch pieces.
  13. Lay, cut side down, on baking sheet and bake another 6-8 minutes, one side only.
  14. For a harder biscotti, bake 5 minutes EACH side.

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