Cranberry Dark Chocolate Biscotti
Ingredients
The biscotti
-
½
cup
salted butter, softened slightly
-
⅓
cup
honey
-
2
units
eggs
-
1
unit
zest of one orange
-
½
teaspoon
salt
-
2
cups
whole wheat pastry flour (plus more for dusting)
-
1 ½
teaspoons
baking powder
-
2
ounces
unsweetened dark chocolate
-
1
cup
fresh cranberries
-
½
cup
walnuts or pecans (or omit)
The chocolate drizzle
-
2
ounces
unsweetened dark chocolate
-
2
tablespoons
honey
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment or foil.
- Cream together the butter, honey, orange zest, and salt using an electric mixer.
- Add the eggs and mix until well combined.
- Incorporate the flour and baking powder into the mixture.
- Chop the dark chocolate into bite-sized pieces and pulse the cranberries in a food processor, tossing them with a teaspoon of honey and a teaspoon of flour.
- Chop the nuts and add all the extras into the dough, stirring until just combined.
- Flour your hands and the dough, then shape it into a long, flat loaf on the prepared pan.
- Bake for 35 minutes, then let it cool before slicing it thinly.
- Place the slices face down on the baking sheet and bake for another 15 minutes or until crispy.
- Melt the chocolate and honey in a double boiler and drizzle over the biscotti before serving.
Nutrition Facts (estimated)
Servings
12–15 biscotti
Calories
250
Total fat
12g
Total carbohydrates
34g
Total protein
4g
Sodium
150mg
Cholesterol
50mg
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