Posted December 21, 2007 by Brenda. Filed under
- 1 1/2 cups flour
- 3/4 cup granulated sugar
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 3 large eggs
- 2 teaspoons vanilla
- 1/4 cup unsalted butter, melted
- 1 cup dried cranberries
- 1 cup sliced almonds
- 8 ounces white chocolate, finely chopped
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat liner. In a large bowl, sift together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together eggs and vanilla. With an electric mixer, beat the eggs and melted butter into the dry ingredients. Stir in the cranberries and almonds.
- Turn the dough out onto a floured surface. Flour your hands so that the dough won’t stick to them, and divide the dough into 3 equal 8x2x3/4-inch logs. Place one log on the baking sheet and bake 24 minutes or until firm and dry to touch. Remove from oven.
- Reduce oven to 325°F. Transfer baked log to a cutting board. Using a serrated knife, cut the log diagonally into 1/2-inch-thick slices. Place slices, cut side down, on the baking sheet. Bake about 10 minutes or until dry and dark. Transfer to racks; cool. Repeat with the other two logs.
- Melt the white chocolate in the microwave or over a double boiler. Dip each biscotti into the chocolate, at an angle, coating the end. Return to a cooled baking sheet and chill about 20 minutes or until chocolate is set.