Biscotti are a twice-baked cookie, traditionally flavored with almonds or anise. The dough is first shaped into a log and baked. After cooling, the log is cut into slices and the slices are baked again, producing a crisp cookie perfect for dunking into milk, coffee, or even wine.I've never been crazy about traditional biscotti, but recently saw a recipe in Parade magazine for a chocolate and cranberry-studded version. This one's more to my liking, and I see now how you can make infinite varieties of biscotti. I'll be sure to try other flavors, too.
Chocolate Biscotti
2 cups flour
1/2 cup unsweetened cocoa powder
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
6 Tbsp. unsalted butter, softened
1 cup sugar
2 large eggs, lightly beaten
3/4 cup dried cranberries
3/4 cup mini chocolate chips
Sift together dry ingredients. Beat butter and sugar together until very smooth, then beat in the eggs. Mix in dry ingredients until blended. Fold in cranberries and chips. Divide dough in half. Put pieces on opposite sides of a parchment-lined baking sheet. Shape each into a 12-inch-long, 1/2-inch-thick log. Bake at 350 for 25 minutes; cool 20 minutes. Slice into 1/2-inch-thick cookies. Stand them up in the baking sheet, separated; bake for 15 minutes. Cool to room temperature.
These will continue to crisp up for a few hours after cooling. They make a pretty and tasty addition to any cookie tray, and freeze very well.
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