Chocolate Nut Cranberry Espresso Biscotti

Indulge in the irresistible blend of rich chocolate, bold espresso, and the perfect balance of crunchy nuts and tart dried cranberries with this Chocolate Nut Cranberry Espresso Biscotti recipe. These twice-baked Italian treats are wonderfully crisp, boasting a deep cocoa flavor enhanced by a touch of espresso powder for a sophisticated pick-me-up. The addition of toasted almonds or hazelnuts and sweet-tart cranberries creates a delightful textural contrast in every bite, while dark chocolate chips make it extra decadent. Perfect for dunking into coffee or gifting during the holidays, these homemade biscotti are surprisingly easy to make with just 20 minutes of prep time. Whether served as a snack, dessert, or festive treat, these biscotti are guaranteed to impress!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 24

Ingredients

• 2 cups All-purpose flour
• 1/3 cup Unsweetened cocoa powder
• 1 teaspoon Baking powder
• 1/4 teaspoon Salt
• 1 tablespoon Espresso powder
• 3/4 cup Granulated sugar
• 3 None Large eggs
• 1 teaspoon Vanilla extract
• 3/4 cup Dark chocolate chips or chunks
• 1/2 cup Whole almonds or hazelnuts, toasted and roughly chopped
• 1/2 cup Dried cranberries
• 1 serving Egg wash (1 egg beaten with 1 tablespoon water)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, salt, and espresso powder.

Step 3

In a separate bowl, beat the eggs, granulated sugar, and vanilla extract until well combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring until a dough begins to form.

Step 5

Mix in the dark chocolate chips, chopped nuts, and dried cranberries until evenly distributed.

Step 6

Turn the dough out onto a lightly floured surface and divide it into two equal portions.

Step 7

Shape each portion into a log approximately 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving space between them.

Step 8

Brush the tops of the logs with the egg wash.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the logs are firm to the touch and slightly cracked on top.

Step 10

Remove from the oven and allow the logs to cool for 10 minutes. Reduce the oven temperature to 325°F (165°C).

Step 11

Transfer the logs to a cutting board and use a serrated knife to slice them diagonally into 3/4-inch thick biscotti.

Step 12

Arrange the biscotti cut-side down on the baking sheet and return them to the oven.

Step 13

Bake for an additional 10-15 minutes, flipping the biscotti halfway through, until they are crisp and dry.

Step 14

Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.

Nutrition Facts

Serving size	(896.2g)

Amount per serving	% Daily Value*
Calories	3216.6

Total Fat 107.3g	0%
Saturated Fat 42.8g	0%
Polyunsaturated Fat g
Cholesterol 372mg	0%
Sodium 1207.9mg	0%
Total Carbohydrate 551.0g	0%
Dietary Fiber 58.0g	0%
Total Sugars 274.0g
Protein 77.0g	0%

Vitamin D 81IU	0%
Calcium 429.7mg	0%
Iron 39.9mg	0%
Potassium 2646.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.8%

Protein: 8.9%

Carbs: 63.4%