Because I am an excellent wife, I like to keep Fritz well-supplied with treats that can be dipped into coffee or tea to keep him in high spirits while studying.
It’s also an excuse to bake all the time. And make my apartment smell like brownies. And eat the chocolate chips that “fall” out of the measuring cup. And procrastinate from completing a million school projects that are due too soon.
You know, it’s hard work being a wife of a dental student while I’m in PT school myself. But I’m learning that the more baking I do, the happier both of us are–and I’m willing to make that sacrifice.
And Henry doesn’t mind it too much, either.
Double Chocolate Cranberry Biscotti (adapted from Alison Fishman’s You Can Trust a Skinny Cook)
- 1/3 C all-purpose flour
- 1/3 C whole-wheat flour
- 1/2 C unsweetened cocoa powder
- 1/3 C sugar
- 1/2 t baking soda
- 1/8 t salt
- 2 large eggs
- 1/2 t vanilla extract
- 1/2 C chocolate chips
- 1/2 C cranberries (I used frozen whole cranberries, which worked fine–dried ones would work too, and dry faster)
I doubled this recipe, hence the ridiculous quantity of eggs you’ll see in the following photo.
Preheat the oven to 300 degrees and lightly spray a cookie sheet with oil. Combine the dry ingredients (flours, cocoa powder, sugar, baking soda, and salt) and mix together to blend.
Add the eggs and vanilla and mix just until combined. This is a super thick and really sticky dough, so don’t be surprised.
Add the cranberries (using frozen ones will make the dough even stickier, but it’s okay!) and chocolate chips, then shape the dough into a flattened log on the cookie sheet. Bake on the middle rack for 30 minutes, then cool and cut into slices. Arrange the slices on their sides and return to the oven on warm or low (170-200 degrees), flipping once or twice, until the biscotti have dried to your liking.
Because of all the cranberries and also because I like biscotti to be so dry they’ll crack your teeth unless you eat them with tea or coffee, this took a few hours. The original recipe (sans cranberries) said to go for 30 minutes at 300 degrees. You can try that too, if you want!
I wasn’t sure how these would turn out, but once they dried and I tried them out on some tea, I was won over. They are like a heavenly chocolate brownie in a (slightly) healthier form–and the cranberries add the best, yummiest, bright and surprising tang to the chocolate that I can’t imagine them not having.
I’d probably add some walnuts or almonds next time, too.
Seriously, these are delicious. And because I like them to be rock hard, it’s almost impossible to snack on these unless you have tea or coffee and are willing to sit down and savor the moment–which is part of my new goal to appreciate every bite that I eat.
For dinner tonight, Fritz is making some beer brats and I’m supplying the sweet potato fries. Sweet potato fries will always make me think of my dad, who introduced me to them for the first time when I was a kid–and changed my life for the better. Make sweet potato fries every day. They are delicious (and baked–healthy, too!).
Have a beautiful night, my friends!