Chocolate Dipped Cranberry-Almond Biscotti

• Produce

  • 3/4 cup Cranberries, dried
  • 1/2 zest tsp Lemon

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 3/4 cup Brown sugar, light
  • 1/4 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Almonds

• Dairy

  • 1/2 cup Butter, unsalted

• Other

  • Colored sugar sprinkles or other decoration - as needed

Found on happyandharried.com

Description

Ingredients

• All purpose flour - 2 cups
• Baking powder - 1½ tsp
• Light brown sugar - ¾ cup
• Unsalted butter - ½ cup, softened at room temperature
• Lemon zest - ½ tsp, grated (use any citrus zest)
• Vanilla extract - 1 tsp
• Salt - ¼ tsp
• Eggs - 3, large, divided
• Dried cranberries - ¾ cup, roughly chopped
• Almonds - ½ cup, roughly chopped
• Semi-sweet chocolate chips - 1 cup
• Colored sugar sprinkles or other decoration - as needed

Directions

• Pre-heat the oven to 350 deg.F. Line a large baking sheet with parchment paper. Set aside.
• Sift the flour and baking powder together in a mixing bowl. Set aside.
• In a large mixing bowl, beat the butter and sugar till combined. Add zest, vanilla extract and salt and beat to combine. Blend in 2 eggs, one at a time.
• Add the flour and baking powder mixture and mix well till just combined. Mix in the chopped cranberries and almonds as well.
• The dough will be sticky, but you should be able to handle it with lightly floured hands. Divide dough into two parts. Form each half in to long logs, approximately 10x2 inches. Set on the baking sheet with some space in between the logs (dough will spread while baking). Make an egg wash with the remaining egg and a teaspoon of water. Brush lightly over the formed logs.
• Bake for 30 minutes or till the logs are lightly browned and firm to the touch. Remove from oven and cool on a wire rack for 20-30 minutes.
• Do not turn off the oven yet. Reduce oven temperature to 300 deg.F.
• Slice the cooled logs using a sharp serrated knife into ½ to ¾-inch thick slices. You can either cut the slices straight or diagonally, depending on whether you like short or long biscotti.
• Arrange the slices cut side down on the baking sheet. Bake for 15-20 minutes, flipping the biscotti over midway during the baking. Remove from oven and cool completely on a wire rack.
• Meanwhile, melt the chocolate chips using a double boiler or in the microwave. If using the microwave, do so in bursts of 30 seconds, stirring well in between to melt all the chocolate chips. I melted a cup of chocolate chips in roughly 1½ minutes.
• Dip half of each cookie in the melted chocolate. Allow excess chocolate to drip off, and immediately roll the covered end in colored sugar sprinkles. Set cookie on the baking sheet. Repeat with all the cookies. Refrigerate for 30-40 minutes for chocolate to harden. Biscotti will keep well for at least 5 days in an airtight container.