Holiday Biscotti
This biscotti recipe yields both chocolate and plain biscotti. Both are flecked with dried cranberries and can be drizzled with chocolate for extra pizzazz.
Ingredients
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2-1/4 cups all-purpose flour
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1-1/2 teaspoons baking powder
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Pinch salt
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1/2 cup unsalted butter
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1/2 cup light-brown sugar
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2 eggs
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1 teaspoon vanilla
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1/2 cup dried cranberries
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2 tablespoons grated orange rind
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2 tablespoons cocoa powder
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2 teaspoon vegetable oil
Directions
1.
Heat oven to 375 degrees F. Grease large baking sheet.
2.
Mix flour, baking powder, salt in bowl. Beat butter, sugar in second bowl until creamy, 2 minutes. Beat in eggs, one at a time. Add vanilla. Stir in flour mixture. Stir in berries and rind. Gather mixture into a ball. Divide in half.
3.
Knead cocoa into half the dough. Using floured hands, roll each portion into 14-inch log. Place on prepared sheet. Press dough slightly to flatten so each log is 2 inches wide.
4.
Bake in 375 degrees F oven 25 minutes or until lightly browned. Remove to wire rack to cool.
5.
Lower to 325 degrees F. Cut loaves into 3/4-inch-thick slices. Place, a cut side down, on sheet. Bake 10 minutes. Turn over; bake 10 minutes. Cool on rack. Drizzle with chocolate.
Nutrition information
Calories 121, Total Fat 6 g, Saturated Fat 4 g, Cholesterol 24 mg, Sodium 15 mg, Carbohydrate 15 g, Fiber 1 g, Protein 2 g.
Percent Daily Values are based on a 2,000 calorie diet
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