Ragi Chocolate Cranberry Biscotti. Line a baking sheet with parchment or foil. Cream the butter, honey, orange zest, and salt with an electric mixer. Line a baking sheet with parchment paper. Whisk together flour, ground almonds, cocoa powder, baking powder and salt in a medium bowl. In large bowl, stir together flour, sugar and baking powder.
Beat butter and sugar in large bowl with mixer until light and fluffy.
Combine flour and baking powder; gradually add to creamed mixture and mix well.
Stir in cranberries and vanilla chips.
You can have Ragi Chocolate Cranberry Biscotti using 11 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Ragi Chocolate Cranberry Biscotti
- Prepare 1/2 cup (113 grams) of unsalted butter, room temperature.
- Prepare 3/4 cup (150 grams) of granulated white sugar.
- You need 2 of large eggs.
- It's 1 of large egg yolk.
- Prepare 1 teaspoon of pure vanilla extract.
- You need 1 3/4 cups (230 grams) of all purpose flour.
- You need 1 teaspoon of baking powder.
- It's 1/4 teaspoon of salt.
- It's 1/2 cup (45 grams) of Dutch-processed cocoa powder.
- You need 1/2 cup (50 grams) of dried cranberries.
- Prepare 1/2 cup (90 grams) of white chocolate chips.
Line a large baking sheet with parchment and lightly spray with non-stick spray. In a large mixing bowl, beat butter with an electric mixer until creamy. Add granulated sugar, brown sugar, baking powder, and salt. Chop the chocolate into small pieces and put them in a colander.
Ragi Chocolate Cranberry Biscotti instructions
- Preheat oven to 180 degrees C and place rack in center of oven. Line a baking pan with parchment paper..
- In the bowl with a hand mixer, beat the butter and sugar until light and fluffy (2-3 minutes). Add the eggs and egg yolk, one at a time, mixing well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl as needed..
- In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder. Add to the butter mixture and beat until incorporated. Stir in the dried cranberries and white chocolate chips..
- Transfer the dough to a floured surface and divide it in half. Form each half into a log 10 inches (25 cm) long. Do this by rolling the dough back and forth into a cylinder shape with floured hands..
- Transfer the logs to the baking sheet, spacing them well apart (width-wise on the pan), and pat to even the shapes..
- Bake until firm to the touch, about 25 - 30 minutes (logs will spread during baking). Remove from the oven, place on a wire rack, and let cool for about 10 minutes..
- Using a long spatula transfer the logs to a cutting board. Using a serrated knife, cut the logs into slices about 3/4 inch (2 cm) thick on the diagonal..
- Arrange the slices on the baking sheet and bake on about 8 - 10 minutes. Turn the slices over and bake until crisp and dry, about 8 - 10 minutes longer. Remove from oven and let cool on wire rack..
- Makes about 24 - 30 biscotti.
- Optional-Melt 3 90 grams of chopped white chocolate and 1 teaspoon of vegetable shortening in a small metal bowl placed over a saucepan of simmering water. Watch carefully as white chocolate can burn easily. Stir to melt. Remove from heat and with an offset spatula spread a layer of white chocolate on one side of the biscotti (or dip one end into the melted chocolate). Let the chocolate dry on a parchment-lined baking sheet..
Shake them about a bit to get rid of any tiny pieces of chocolate, then tip the rest into the bowl with the flour. Stir in the almonds and cranberries. Beat the whole egg and egg white with the vanilla extract and pour on to the flour. Place dough on lightly floured surface. Biscotti (delicious twice baked Italian cookies) packed with fresh cranberries, roasted almonds, a hint of orange, and dipped in dark chocolate.