Chocolate Biscotti

Ingredients

200 grams flour
60 grams quality cocoa powder
175 grams caster sugar
1/2 to 1 cup dried cranberries (I used 1 cup, but forgot to weigh them)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
4 tablespoons cold butter
2 eggs, lightly beaten

Directions

In a food processor, combine flour, sugar, salt, and baking powder. Blend or pulse until uniformly combined.
Add in the butter and vanilla extract and blend/pulse again until well-combined.
At this point, I found it easier to empty the mixture into a large bowl.
Add in the eggs, mixing well with a wooden spoon until completely incorporated.
Add in the dried cranberries and mix well.
Divide your dough into 4 portions of equal size and form into log shapes onto a baking sheet.
Bake in an oven preheated to 180C / 350F for 25 minutes.
Remove from oven, allow to cool enough so you can touch them, and slice diagonally into 1-inch slices.
Turn the slices on their sides, and return to the oven to bake for another 5 – 10 minutes.
Cool and store in an airtight container.

My Notes

I used margarine instead of butter as it’s all I had in the house. I halved this recipe the first time I made it, and used my other biscotti recipe as a starting point to make a mango-flavoured version.
The chocolate batch turned out quite “artisan” in appearance 😬 so I don’t think I blended the final dough enough. I also had to extend the final baking time by another 10 minutes or so. It still tasted fantastic though, so I’ll definitely make these again!

Doubling this Recipe

While this recipe probably doubles well, if you have a 2.1 litre food processor you’ll need to do it in 2 separate batches!