Chocolate Cranberry Biscotti

When Mike caught wind of my plan for the Lemon Biscotti (send half to Nana), we realized I needed to make another batch. I had some chocolate covered craisins (a seasonable stroke of brilliance from Ocean Spray) in the pantry that I thought might make a nice addition to biscotti. Of course they are seasonable and no longer in the grocery store and because I'd eaten most of the bag, I added a few chocolate chips to ensure a bit of flavor in each bite.

Chocolate Cranberry Biscotti

2 3/4 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 cup  craisins (I used chocolate covered craisins)
1/4 cup chocolate chips
2 tablespoons water
3 large eggs

Chocolate Glaze (optional)
1 cup powdered sugar
1 tablespoon cocoa powder
2 tablespoons milk

1. Preheat over to 350 degrees. Combine flour, sugar, and baking powder in a large bowl (I use my stand mixer because I'm lazy). Add eggs, water, craisins, and chocolate chips to flour mixture. Mix until well-blended. Dump onto a lightly floured surface and knead about 6 times.

2. Divide the dough in half. Shape into a rectangular loafs (Mine are usually about 12 inches long, 4 inches wide and 1/2 inch thick...or whatever shape you like your biscotti). Place shaped loafs onto lightly greased baking sheet.

3. Bake at 350 degrees for 30 minutes in the center of the oven. Remove loafs from baking sheet and cool on a wire rack for 5-10 minutes. Cut, using a serrated knife, into about 1/2 inch slices. Lower oven to 325 degrees. Stand slices up on baking sheet, evenly spaced, and bake at 325 degrees for about 15-18 minutes. Remove form baking sheet and cool on wire rack.

4. Optional: Once cool, mix powdered sugar, cocoa powder, and milk in a small bowl. Glae will be thick but spreadable. Dip biscotti in glaze or use knife to spread on biscotti. Let cool completely before storing so glaze can harden.

AEM