This biscotti's deep chocolate flavor and color
comes from adding Dutch-processed cocoa powder to the batter.
Unlike the other biscotti recipes on the site that only use eggs to bind the
ingredients together, here we also use
butter, which gives the biscotti a much softer texture. Dried cranberries and white chocolate
chips have also been added to complement the chocolate flavor and if you like
you can also dip the ends of the baked biscotti in melted white chocolate.
Now, dried cranberries are cranberries that have most of their moisture removed
(up to 80%) through drying, either by machine or by the sun. The
advantage of drying any fruit is to prolong its storage but it has the added
benefit of concentrating the fruit's sweetness and flavor. The texture of
the fruit becomes all soft and chewy which makes it ideal for both eating
out-of-hand and in baking. Dried cranberries can be found in most grocery
stores as well as health food stores.
Preheat
oven to 350 degrees F (177 degrees C) and place rack in center of oven.
Line a baking sheet with parchment paper. Set aside.
In the bowl of
your electric mixer (or with a hand mixer), cream 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.
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.
1/2 cup (113 grams) unsalted
butter, room temperature
Note: These are wonderful with a white chocolate
glaze: Melt 3 ounces (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.
s
Top
25 Recipes of 2008*
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December 31, 2008.
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