Chocolate walnut cranberry espresso biscotti

Chocolate Walnut Cranberry Espresso Biscotti

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the perfect combination of rich chocolate, crunchy walnuts, tart cranberries, and a hint of espresso with these delectable Chocolate Walnut Cranberry Espresso Biscotti. This recipe is a delightful twist on the classic Italian biscotti, offering a burst of flavors and textures in every bite. The biscotti are twice-baked to achieve a satisfying crunch and are best enjoyed with a cup of coffee or tea. Perfect for holiday gatherings or as a thoughtful homemade gift, these biscotti are sure to impress.

Keywords: chocolate, walnut, cranberry, espresso, biscotti

Chocolate walnut cranberry espresso biscotti details

Chocolate walnut cranberry espresso biscotti, recipe Rating: 4.7
Number of votes:123

Ingredients:

2 cups unbleached all-purpose flour

1 cup white sugar

1/2 teaspoon baking powder

1/2 teaspoon soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 cup plus 1 teaspoon strong coffee (cooled)

1 Tablespoon plus 1 teaspoon milk

1 large egg

1 teaspoon vanilla

3/4 cup walnuts

1-1/3 cup chocolate chips (semi-sweet)

3/4 cup dried cranberries or cherries

In a large mixing bowl, combine all dry ingredients and blend well. In a small bowl, whisk together all liquids, add to dry ingredients with mixer. You may want to add a few drops of coffee to get mixture gooey. Add chocolate chips, walnuts and cranberries. Turn dough out onto a well-floured board and form into 1/2 x 3-1/2 inch flat logs. Cook on greased/floured cookie sheet at 350 for 20 to 25 minutes. Cook until cake-like. Cool. Cut logs into 1/2-inch pieces, lay (cut-side down) flat on cookie sheet and bake another 6 to 8 minutes at 300 degrees one side only. (For a harder Biscotti, cook both sides of cut pieces for 6 to 8 minutes each side.) Cool and serve.

Variations:Pistachios, almonds, or dried cherries.

Yields: approximately 32 Biscotti. Recipe easily doubles if needed.