Ragi Chocolate Cranberry Biscotti. These Ragi Chocolate cranberry Biscotti that are studded with milk chocolate chips and dried red cranberries. This one is loaded with chocolate, dried cranberries and then MORE chocolate. It's the perfect thing to dip into your coffee every morning. And it's very much appropriate to send across the country. I just wrap each biscotti in a little paper towel and then pop them all into a zip top bag.
Upscale taste for an extremely simple recipe.
Jamie played all the music in this video on a Yamaha keyboard using Apple Garage Band midi controls.
These Cranberry Pistachio Chocolate Biscotti are tailor-made for dunking in coffee or tea.
You can cook Ragi Chocolate Cranberry Biscotti using 11 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Ragi Chocolate Cranberry Biscotti
- Prepare 1/2 cup (113 grams) of unsalted butter, room temperature.
- It's 3/4 cup (150 grams) of granulated white sugar.
- It's 2 of large eggs.
- It's 1 of large egg yolk.
- It's 1 teaspoon of pure vanilla extract.
- It's 1 3/4 cups (230 grams) of all purpose flour.
- You need 1 teaspoon of baking powder.
- You need 1/4 teaspoon of salt.
- You need 1/2 cup (45 grams) of Dutch-processed cocoa powder.
- You need 1/2 cup (50 grams) of dried cranberries.
- It's 1/2 cup (90 grams) of white chocolate chips.
The recipe makes enough to wrap some up for a friend and Biscotti means "twice cooked," and the name does not lie. First, you shape the dough into logs and bake until firm. Biscotti with White Chocolate - biscotti studded with flecks of dried cranberries and orange zest, and finished with a drizzle of white chocolate! Cranberry orange biscotti is a delicious treat especially during the holidays, and it pairs perfectly with tea, coffee, and hot chocolate!
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..
I played with my classic biscotti recipe to make these cranberry orange biscotti. I did change a couple of things but the recipes are similar. They are easy to make and incredibly delicious. This year I altered the recipe and used dried blueberries and white chocolate--very delicious. These is the best Chocolate Pistachio Biscotti recipe you will ever find.