Monday, December 06, 2010

Chocolate Cranberry Biscotti

These biscotti are not traditional at all, but they sure are delicious, easy to make, and keep for a long time in an airtight container. They are also perfect for packing and sure to sweeten any recipient’s holiday. Baker's ammonia will make them crisp, but it may be substituted with baking powder.

- 14 ounces (31/4 cups plus 2 tablespoons) unbleached all-purpose flour
- 2 ounces (1/2 cup minus 1/2 tablespoon) Dutch process cocoa
- 2 teaspoons baker's ammonia, substitute baking powder
-Pinch salt
- 3 large eggs
- 1 1/4 cups sugar
- ¼ cup olive oil
- The zest of one orange
- 1 teaspoon vanilla extract
- 1 cup dried cranberry
- 1/2 cup sugar, for sprinkling

Preheat the oven to 350°F. Line a baking sheet with parchment paper or silpat. In a medium bowl, whisk together all the dry ingredients except the sugar.  In the bowl of a standing mixer fitted with the whisk attachment, whisk the eggs and the sugar until light and fluffy, 5 to 6 minutes.

Slowly whisk in the olive oil, zests and vanilla extract and beat lightly to combine. Fold in the dry ingredients until combined (I used the paddle attachment on this step).

Fold in the cranberries. Form the dough into two logs, each about 1 1/2 inches wide and 1/2 inch thick.

Arrange the logs on the prepared baking sheet with at least 2 inches of space in between. Sprinkle the dough with sugar. Bake for 30 minutes or until lightly browned but still soft in the center. Cool to room temperature on a wire rack. Reduce the oven temperature to 325°F. Using a surrated knife, slice the logs diagonally into 1/2-inch thick slices.

Arrange the slices upright onto the baking sheets. Bake again for about 20 minutes, or until crispy.

Store in an airtight container or package them for gift giving.