[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!
- 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
- Preheat oven to 350 F.
- 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.
- 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