Cranberry Dark Chocolate Biscotti

• Vegetarian

• Produce

  • 1 cup Cranberries, fresh
  • 1 Orange, zest of

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Honey

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 4 oz Bittersweet chocolate, unsweetened
  • 1/2 tsp Salt
  • 2 cups Whole wheat pastry flour

• Nuts & Seeds

  • 1/2 cup Walnuts or pecans or whatever nuts you like

• Dairy

  • 1/2 cup Butter, salted

Found on pinchofyum.com

Description

Ingredients

• ½ cup salted butter, softened slightly
• ⅓ cup honey
• 2 eggs
• zest of one orange
• ½ teaspoon salt
• 2 cups whole wheat pastry flour (plus more for dusting)
• 1½ teaspoons baking powder
• 2 ounces unsweetened dark chocolate
• 1 cup fresh cranberries
• ½ cup walnuts or pecans or whatever nuts you like (or omit)
• 2 ounces unsweetened dark chocolate
• 2 tablespoons honey

Directions

• Line a baking sheet with parchment or foil. Preheat the oven to 350 degrees. Cream the butter, honey, orange zest, and salt with an electric mixer. Add the eggs and mix until well combined (for me, the mixture looked a little funky at this point primarily because the honey does not incorporate with the butter the same way sugar would, but things started to look more normal as the flour was added).
• Add the flour and baking powder. Chop the chocolate into bite-sized pieces. Pulse the cranberries through a food processor and toss with a teaspoon of honey and a teaspoon of flour. Chop the nuts. Add all the extras into the dough, stirring until just combined.
• Flour your hands and the outside of the dough. Transfer to the prepared pan and shape into a long, skinny, flat loaf - about 13 inches by 3 inches. Bake for 35 minutes. After its cooled, cut the loaf into thin slices with a serrated knife, staring on the short end, until the entire loaf has been sliced. Place the slices face down on the baking sheet and bake for another 15 minutes. Check for doneness - they should be getting browned and crispy. If theyre not crispy, bake another 15 minutes or until desired crispiness. Set aside and let cool.
• In a double boiler, melt the chocolate and honey. Drizzle over the biscotti (a little baggie with the corner snipped will help it look nice). Serve with strong coffee, spicy tea, or steamed milk for dunking.