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Chocolate Chip Cranberry Biscotti

I used to have this weird idea that if I didn’t like coffee, I wouldn’t like biscotti.

I also used to think that, even if I would like it, biscotti is really hard to make.

But, besides those two notions, one day I found myself when an incredible craving for a biscotti cookie… even though I had never had one.

Well, right away while searching for a recipe, I proved one of the above statments wrong.  Biscotti is most definitely not hard to make.  For some reason, I always assumed there was some extrememly complicated process to get them all perfect and crispy.  There’s not.  All you do is bake, cut, bake.  Honestly, it’s not even that time consuming.

As for my not liking biscotti… that’s not true either.  You don’t need to have coffee with biscotti.  No, sir.

They taste just as good dipped into a big glass of milk.  Maybe even better, considering the fact that I hate the taste of coffee.  Also, as I discovered after a couple cookies got crushed to crumbs, biscotti tastes very good swirled into yogurt.  Very good.

So, even if you have doubts, give the humble biscotti cookie a try.  You may just be surprised.

Chocolate Chip Cranberry Biscotti

  • 1 cup whole wheat flour
  • 1 tbsp ground flax
  • 1/4 tsp baking soda
  • pinch salt
  • 2 egg whites
  • 3/4 tsp vanilla extract
  • 3 tbsp honey
  • 1/3 cup chocolate chips
  • 1/3 cup dried cranberries
Preheat oven to 350F.  Whisk together flour, flax, baking soda, and salt in a large bowl.  In another bowl, mix together egg whites, vanilla, and honey.  Add dry ingredients to wet and mix well until everything is very incorporated.  It may take some time, or use of your hands, but eventually all the flour will become entirely mixed in.  Do not add more liquid.  Fold in chocolate chips and cranberries.  Again, this could require some work, but it will happen.  Form dough into two small logs, each one about 6 inches long.  Flatten to about 1/2″ thick.  Place on a parchment paper lined baking sheet and bake for 17 minutes, or until firm.  Don’t turn oven off.  Let logs cool for 10 minutes on a drying rack.  Then cut diagonally to form actual cookie shape.  Bake again for 5 minutes on each side.  Remove and let cool again for a couple minutes.  Store your biscotti in an airtight container.  They will keep for a long time as they don’t really go stale.

I realize that this is my third straight “cookie” recipe.  That is on purpose, my friends.  Becuase I am such a good person, I’m giving you all tons of recipes to choose from once you get to baking all your holiday cookies (If you haven’t started yet).  The increase in cookies could also have to do with the fact that I love stuffing my face with them… but that part’s not really important.

Enjoy!


Revisited Recipe of the Day:

Pumpkin Raisin Oatmeal Cookies


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6 Comments

  • Reply
    foodsforthesoul
    December 7, 2012 at 11:59 pm

    What a brilliant idea, to add the crumbles into yogurt!! I’m surprised more people haven’t thought of that. I’m definitely going to have to try it!

    I felt a similar way about cheesecake. It didn’t sound like a good idea–cheese isn’t exactly a sweet dessert treat–but after getting a craving for something with a thick yet smooth texture, I decided to try to make my own. Of course it had to be chocolate, and of course I couldn’t stop at just one piece! Funny how we surprise ourselves sometimes!

  • Reply
    SS
    December 8, 2012 at 8:39 am

    You should! It’s like cookie granola 🙂

    I’ve never really liked cheesecake, the cheese part, like you said, tastes weird to me. The only only kind I’ve ever liked is one made with greek yogurt instead of cream cheese. But I’ve never had a chocolate cheesecake. That very well may make change my whole opinion!

  • Reply
    Anonymous
    August 12, 2013 at 2:18 am

    I was was wondering how many this recipe makes? And if you think I could sub the whole wheat flour with oat flour?

    • Reply
      SS
      August 12, 2013 at 6:58 am

      It makes about 12-18, I believe. As for subbing oat flour, I’m not totally sure if it would work, but it’s definitely wort giving a try. It would taste good, I can tell you that much. If you decide to try the recipe with oat flour, please tell me the results.

    • Reply
      Anonymous
      August 12, 2013 at 5:19 pm

      Hey! So I just made this with oat flour, the dough came out wetter then I think it was suppose to be (biscotti doughs are pretty dry I think), so I had to add about 1/4 cup more oat flour. Otherwise, it came out out pretty nice!

    • Reply
      SS
      August 13, 2013 at 7:15 am

      Thanks for letting me know! I’m glad the end result turned out alright, good thought with adding more flour.

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