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!
18 comments
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Hannah
November 13, 2011 at 9:56 pm (UTC -4) Link to this comment
Question: for you (or your loyal followers) How horrified are people that Henry is on your table/photo taking surface about to eat your food off the plate? Having been raised by your grandmother who let the cat sleep IN the dishdrainer, and had to feed the cat(s) on the counter so the dog wouldn’t eat their food, I’m a bit unperturbed by the idea, but have since been socialized. Just wondering….
Will definitely be trying that biscotti SOON!
Lauren Zietsman
November 14, 2011 at 7:07 am (UTC -4) Link to this comment
I actually meant to write about this and forgot! Henry actually doesn’t go on the counter often and when he does he gets yelled at–I was actually taking pictures on the desk, which he is absolutely allowed on. Secondly, the biscotti that he is about to nuzzle got tossed. Normally he gets yelled at for being near people food, but since he’s such a star on the blog I allowed it!
Wholesale Coffee
November 14, 2011 at 4:33 am (UTC -4) Link to this comment
I love coffee and coffee treats and specially coffee chocolates…It,s yummy…Thanks to share recipe..
Nuts about food
November 14, 2011 at 6:12 am (UTC -4) Link to this comment
Those biscotti are magazine worthy! Hannah: the idea of the cat on the counter didn’t bother me, but then I used to have a cat and know how many hours a day he dedicated to cleaning himself. With a dog I wouldn’t feel the same, as much as I love them.
Meki
November 14, 2011 at 7:37 am (UTC -4) Link to this comment
I’ll be making this for the Love of My Lfe for him to munch while he’s at his office
Purabi Naha
November 14, 2011 at 9:47 am (UTC -4) Link to this comment
Beautiful presentation. What an interesting photography and recipe! Loved everything about your blog. http://cosmopolitancurrymania.blogspot.com
Jesylee
November 15, 2011 at 8:38 pm (UTC -4) Link to this comment
These are in the oven right now! I just finished scrapping the bowl (no shame)! The batter was delicious, just like a brownie like you said. I am looking forward to trying the biscotti. I am making these for a get together @ a girlfriends house and for my cubicle partner. Thanks for the amazing recipe!! Love your blog!
Lauren Zietsman
November 15, 2011 at 10:53 pm (UTC -4) Link to this comment
no shame in scraping the bowl! no sense in wasting it
Trevor
November 16, 2011 at 9:10 am (UTC -4) Link to this comment
I am MAKING this ASAP! Ohmi ohmi ohmi. I’ve been looking for a biscotti recipe that doesn’t require almond extract… because I have no way of getting any. THANK YOU THANK YOU THANK YOU!
Meki
November 17, 2011 at 7:19 am (UTC -4) Link to this comment
Hi. Mine is a bit bitter
I used Peotraco’s cocoa powder with same amount. And the batter is darker than the picture~
Lauren Zietsman
November 18, 2011 at 8:34 am (UTC -4) Link to this comment
sorry, I meant to warn everyone that this biscotti recipe is kind of along the “dark chocolate” lines, meaning not very sweet. However, mine is definitely not bitter so maybe your cocoa powder is more bitter than mine? or better? no idea!
Hannah
November 17, 2011 at 10:55 am (UTC -4) Link to this comment
Just made these yesterday. I doubled the recipe but only had 3/4 cup of cocoa – which worked well. I used Ghirardelli chips, which were a bit large so they made goopy spots in the original loaf – fine when cooled, but there is a danger of burning the chocolate during drying if you aren’t careful. REALLY tasty!
Becky Black
November 29, 2011 at 12:44 pm (UTC -4) Link to this comment
YUM! My first double batch is in the oven right now for the second baking — and I am already planning another double batch after I pick my little man up from school! So tasty. Thanks!
Lauren Zietsman
November 30, 2011 at 1:37 pm (UTC -4) Link to this comment
glad you like them! love your triple batch making self
Dionna
November 29, 2011 at 8:24 pm (UTC -4) Link to this comment
I am in the midst of making these right now…they are already so good! I just wanted to say how much I enjoy your blog. I am a sophomore in college and I also want to make a food blog (when I find time). I just love food and absolutely adore how put together and professional all your posts are. You totally inspire me! I do, however, have a bit of a silly question. What is the best technique you do to get the dough shaped on your pan. I struggled with that stupid detail. Any special tricks? Thanks =)
Lauren Zietsman
November 30, 2011 at 1:36 pm (UTC -4) Link to this comment
Thanks so much–I love to hear such great feedback and best of luck with school (and blogging). I wet my hands first and just shape the log right on the tray…the wet hands help keep the dough from sticking to your hands.
Jesylee
February 3, 2012 at 12:37 am (UTC -4) Link to this comment
The first time I made these they were amazing! Everyone at work loved them and they disappeared quickly. I used this recipe for the second time today and made a few alterations. I envisioned a not-chocolate biscotti with dried blueberries and almond slices. I used this recipe as a base omitting the cranberries, chocolate chips and cocoa powder. Instead I used almond flour, almond slices, almond extract and dried blueberries. The log was very wet and didn’t harden up very well; no worries though…. I just baked the slices for twice as long and viola! almondy-blueberry-ee goodness!
I love this blog and especially this recipe! Thank you!
Helga Powell
December 16, 2012 at 8:30 pm (UTC -4) Link to this comment
Your recipe is great. I have found an easier way to handle the dough: Press the desired amount into a bread loaf pan and bake in that. Dump out, slice and dry-bake some more. A lot easier than juggling the sticky log.
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