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Cranberry Dark Chocolate Biscotti on a cooling rack.

Cranberry Dark Chocolate Biscotti


  • Author: Pinch of Yum
  • Prep Time: 15 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 12-15 biscotti 1x

Description

Cranberry Dark Chocolate Biscotti! A whole wheat biscotti with flecks of orange zest, raw honey in place of sugar, and a generous drizzle of dark chocolate!


Scale

Ingredients

Biscotti:

  • 1/2 cup salted butter, softened slightly
  • 1/3 cup honey
  • 2 eggs
  • zest of one orange
  • 1/2 teaspoon salt
  • 2 cups whole wheat pastry flour (plus more for dusting)
  • 1 1/2 teaspoons baking powder
  • 2 ounces unsweetened dark chocolate
  • 1 cup fresh cranberries
  • 1/2 cup walnuts or pecans or whatever nuts you like (or omit)

Chocolate Drizzle:

  • 2 ounces unsweetened dark chocolate
  • 2 tablespoons honey

Instructions

  1. 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).
  2. 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.
  3. 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 it’s 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 they’re not crispy, bake another 15 minutes or until desired crispiness. Set aside and let cool.
  4. 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.

Notes

I baked the sliced pieces for 30 minutes (15 minutes on each side) because I wanted them to be extra crunchy.

For a more “standard” sweetness, I would use dark chocolate chips instead of the unsweetened dark chocolate. But the unsweetened variety gives a nice rich, intense bite of flavor especially when dunked in coffee. Mmmm.

  • Category: Breakfast
  • Cuisine: Italian

Keywords: biscotti recipe, chocolate biscotti, cranberry chocolate