Christmas Biscotti with Cranberries, Rosemary and Dark Chocolate

• Vegetarian

• Produce

  • 1 cup Cranberries, fresh
  • 2 1/2 tbsp Rosemary, fresh leaves

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract, pure

• Snacks

  • 1 9 cups servings Baker's dark chocolate melting wafers

• Dairy

  • 8 tbsp Butter, unsalted

Found on apinchofhealthy.com

Description

Directions

• Preheat oven to 350 degrees.
• Put the cranberries and 2 tablespoons of sugar into a food processor, and pulse until finely chopped. Set aside.
• Line a baking sheet with parchment paper or silicon baking mat.
• In a medium bowl, stir together flour, baking powder, salt and rosemary.
• Using an electric mixer in a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
• Add the eggs, one at a time, until well-incorporated.
• Add the vanilla.
• Gently stir in the flour mixture until just combined.
• Fold in the chopped cranberries.
• Optional: If the dough is too crumbly and not holding together, add 1 Tablespoon water, and mix to incorporate. (I have made this recipe probably a dozen times, and I have had to do this twice. Use a little more, if needed, but add it slowly. A little goes a long way!)
• Divide the dough in half, and shape into two logs 12 inches long, 2 1/2 inches wide and 1 inch high.
• Bake for 35 minutes, and then remove, leaving the oven on.
• After letting it cool for about 5 minutes (they will still be warm), cut each log into 1/2 inch slices on the diagonal.
• Place the slices back on the baking sheet (use two baking sheets to fit all the pieces), and bake for 7-8 minutes.
• Remove the baking sheets from the oven, and turn each piece of biscotti over.
• Return to the oven and bake for another 7-8 minutes until crisp.
• Let them cool.
• After the biscotti have cooled, melt the Bakers dark chocolate according to package instructions.
• Drizzle the melted dark chocolate on top of the cooled biscotti. (You can use a spoon to drizzle. Or if you want them to look prettier, use a sandwich bag with a tiny tip cut out, and squeeze to distribute.) It will take about 30 minutes for the dark chocolate to harden.
• Serve when cooled and set, or store in an airtight container for up to a week.

Nutrition