[Guest Post on I&I] Triple Chocolate Cranberry Biscotti

TGIF!  Only 4 more days left until Christmas (which I’m sure you already know ;)).

For some of you, panic is about to set in as you realize you still haven’t finished your Christmas shopping and you have to brave the crowds this weekend.  For others, your Christmas shopping has been done for weeks and your presents are already wrapped and set under the tree.  For those of you like me, you’re finishing up the work week and hitting the road to visit family.

Later today Jon and I will be packing up the car, loading up the presents, and strapping Skoobee into his harness because we’ll be on the way to Ohio!  We’ll be staying there for a whole week (so I may be absent for a few days).  With a week long trip, there’s always so much to get in order so you can imagine how busy I am.

Luckily, Maura from My Healthy ‘Ohana is filling in and sharing a delicious and beautiful recipe.  Wait til you see the pictures below – They’re gorgeous!  If you haven’t been over to Maura’s blog yet, go now!  She’s got tons of amazing recipes and she is such a genuinely friendly and kind person.

Happy holidays everyone!


Hi!  I’m Maura from My Healthy ‘Ohana.  I’m so honored to be guest-posting for Leah today while she is traveling for the holidays!  Leah has truly inspired me with her DIY creations and delicious recipes… plus, she is just such a sweet and thoughtful person!  I’ve been really lucky to get to know her through our blogs!  When Leah asked me to guest post, I knew I wanted to post about a Christmas cookie, that was also deceptively healthy!  At less than 50 calories per mini-biscotti, this is a guilt-free chocolate indulgence. 🙂
Biscotti 1
These biscotti are a beautiful addition to a Christmas cookie table or to serve to guests with an after dinner coffee or hot chocolate.  I love wrapping them up in a pretty cellophane bag, with a single serve packet of Ghirardelli hot chocolate attached as a simple, but thoughtful gift for friends and family!
Biscotti 2
This was my first attempt at making biscotti, and even though it involves a two step baking process, it was actually really easy!  I couldn’t believe that these decadent little biscotti have no butter or oil in them…I guess the chocolate makes up for that 🙂  The triple chocolate is cocoa powder, chocolate chips, and white chocolate!  First, combine flour, cocoa powder, baking powder, baking soda, salt, chocolate chips, craisins, and cashews in one bowl.
Biscotti 3
Beat up two eggs, one egg white, and vanilla extract in another bowl.  Then mix the dry ingredients into the wet ingredients until it comes together in a (very) sticky dough!
Biscotti 4
Form into two logs, about 12 inches long and 1/2 inch in thickness.  You will need to flour your hands for this, so it doesn’t get too sticky.  Don’t worry if your logs don’t look perfect… when they bake up, they will look much better!
Biscotti 5
Bake at 350 F for about 20 minutes.  The logs will still be a little soft.  Let them cool for about 10 minutes, and then slice each log on the diagonal into about 18 slices.  I made mine into mini-biscotti by cutting each log into about 12 slices and then cutting those in half, yielding 24 per log or 48 per recipe!
Biscotti 6
Line them cut side up on the baking sheet and bake for another 10 minutes, or until just getting crisp on the edges.  They will still be soft on the inside, but will crisp up as they cool.  Once cool, drizzle with melted white chocolate and refrigerate to set.  Enjoy with your favorite hot drink… my favorite drink of the moment is a peppermint mocha!
Biscotti 7
Triple Chocolate Cranberry Biscotti
Makes 36 biscotti or 48 mini-biscotti
  • 1 1/2 cups all purpose flour
  • 1 cup sugar
  • 1/2 cup cocoa powder
  • 1/2 cup mini chocolate chips
  • 1/4 cup Craisins
  • 1/4 cup cashews or almonds, chopped
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 large egg white
  • White chocolate for drizzling
What to Do
  1. Preheat oven to 350 F.
  2. Combine flour through salt in a bowl, stirring with a whisk.  In a separate bowl, whisk together eggs, egg white and vanilla extract.  Mix dry ingredients into the wet ingredients, and mix just to combine.  The dough will be quite sticky.  Divide the dough in half.  Turn the dough out onto a greased or parchment paper lined baking sheet.  With floured hands, form each half into a 12 inch long log, patting to 1/2 inch thickness.
  3. Bake at 350 F for 20 minutes.  Remove rolls from the baking sheet and allow to cool on a wire rack for 10 minutes.  Slice each roll diagonally into 18 slices.  Turn each slice on its side and return to a baking sheet.  Bake slices at 350 F for another 10 minutes.  The biscotti should be slightly soft in the center when done, they will crisp up as they cool.  Remove biscotti from the baking sheet and cool on a wire rack.  Drizzle with melted white chocolate and refrigerate to harden.  Serve with coffee or hot chocolate!

Adapted from Cooking Light


12 thoughts on “[Guest Post on I&I] Triple Chocolate Cranberry Biscotti

  1. Leah, this is absolutely perfect for the holidays and anytime really. People would love to receive these as gifts. I have never prepared biscotti.., this is inspiring me. Have a Merry Christmas in Ohio!! Enjoy 🙂

    • Yay, I’m so glad you had a chance to give Maura’s recipe a try. I’m extra glad that you shared your pictures too. This biscotti looks so fancy!

  2. Pingback: Vanilla Pound cake inspired by “Martha Stewart’s recipe”

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