Cranberry Chocolate Biscotti

Cranberry Chocolate Biscotti

I adore biscotti. I have a traditional recipe that is fantastic, but it takes nearly all day to make and is a drag to clean up after. This recipe is a wonderful and easy alternative for those of us who want that delicious biscotti flavor and who love to dip things in coffee. It’s also great in a pinch when guests come over, and the prep time takes only a few minutes!  

Ingredients:17-oz package Betty Crocker sugar cookie mix1/3 C butter, melted1 egg¼ flour½ C walnuts¾ C dried cranberries1 C chocolate chipsMakes 14-16 biscotti
Step 1: Combine all ingredients in an electric mixer until just combined. The dough will be stiff, but it should hold its shape. Roll half the dough at a time into a 13×4-inch rectangle (if it’s too sticky, rub a little flour over your rolling-pin).

Step 2: Cut seven or eight 2-inch wide rectangles out of each larger rectangle and gently transfer cut pieces to an ungreased baking sheet. Bake at 350 degrees for 12-15 minutes, or until the bottoms are golden. Carefully flip biscotti with a large spatula so that the golden side is facing up and bake another 7-10 minutes. If the bottoms get too browned, don’t worry; they still taste fantastic and are wonderful dipped in coffee or tea!

Step 3: Remove biscotti from oven and transfer to a wire rack to let them cool. You can drizzle them with melted chocolate, but I prefer to eat them as-is. Store in a Ziploc bag or an airtight container (if they got a little crispy in the oven, then seal them up when they’re still warm; the steam will add a little moisture for you). Enjoy!

 

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