Cranberry Walnut Chocolate Biscotti
Crunchy Italian twice baked cookie with dried fruit, nuts and chocolate
Servings: 4 dozen
Ingredients
- 1/3 cup dried cranberries
- 2 tbsp Grand Marnier or other orange liqueur
- 1/3 cup olive oil
- 1/2 tsp fiori di sicilia may substitute vanilla + 1 tsp orange zest
- 2 large eggs
- 1 3/4 cup whole wheat pastry flour or 1 1/4 cups flour + 1/2 cup almond meal
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup finely chopped walnuts
- 1 oz dark chocolate, finely shaved
Instructions
- Preheat the oven to 350° F. Line a standard cookie sheet with parchment paper.
- Macerate the cranberries in the Grand Marnier while preparing the dough.
- Pour the olive oil into the work bowl of a stand mixer. With the mixer running medium low, gradually add the sugar and beat til well mixed. Add the extract, then the eggs, one at a time. Beat til well mixed and fluffy.
- Combine the flour, salt and baking powder. With mixer at low speed, add gradually to the creamed mixture until soft dough forms. Mix in the cranberries, walnuts and slivers of shaved chocolate thoroughly.
- Using half the dough, shape into 2 logs on the cookie sheet, each approximately 2 ½ inches wide, and 10 inches long. Bake the biscotti for 20-25 minutes, til the logs are firm and beginning to brown. Remove from the oven and allow to cool for several minutes. Use a spatula to maneuver the logs, one at a time onto a cutting board. Slice the logs on the diagonal, making slices about 3/8 inch wide. Return the individual slices to the baking sheet as you cut them. When both logs are sliced and on the cookie sheet, return the sheet to the oven for about 10 minutes. Remove them from the oven and transfer to a cooling rack.
Notes
Serving Size: 1 biscotti
Calories: 52
Total fat: 2.7 grams, .04 grams saturated
Total carb: 6 grams, .05 grams fiber, 4.1 grams added sugar
Protein: 1.1 grams