Cranberry and Double Choc Biscotti

Ideal for dunking in coffee.

For some reason I have always thought that biscotti were difficult to make – but these aren’t. They are delicious on their own but also are the perfect accompaniment to a good coffee or even crumbled over ice cream.

I love that these biscotti have the dual flavouring – cranberry at one end and then double choc at the other. Of course you can adapt that to suit your preference – the cranberry end could easily be changed to white choc chips instead 🙂

I got this recipe from the August 2017 issue of Super Food Ideas magazine.

Ingredients – makes about 18 big biscotti:

  • 3/4 cup white sugar
  • 2 eggs
  • 1 cup plain (all purpose) flour
  • 1 cup self raising flour
  • 2 teaspoons vanilla extract
  • 1/3 cup dried cranberries, finely chopped
  • 1/3 cup dark chocolate chips
  • 2 tbsp cocoa powder
  • 2 teaspoons milk (any kind)


  • Heat your oven to 180C/160C fan forced/350F. Line two baking trays with baking paper.
  • Beat the sugar and eggs together until thick and creamy. This will take a few minutes when using an electric mixer.
  • Fold in the flours and vanilla.
  • Divide the dough in half. Fold the dried cranberries through one half of the dough.
  • Add the dark choc chips, cocoa powder and milk to the other half of the dough and fold until combined.
  • Shape each portion of dough into a 30cm/12 inch log then place the two logs side-by-side on one of the prepared baking trays and press them together.
  • Bake for 35-40 minutes or until firm to the touch. Remove from the oven and set aside to cool on the tray for 20 minutes.
  • Reduce the oven temperature to 150C/130C fan forced/300F.
  • Using a serrated knife, cut the log into slices. The thickness of each slice is up to you – my biscotti were a little thicker than traditional but I liked them that way.
  • Place the biscotti on the baking trays and bake for 12-15 minutes until crunchy but not golden.
  • Remove from the oven and leave to cool on the trays.
  • Serve and enjoy!

This entry was posted in Baking and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s