Cranberry Biscotti with Chocolate

Indulge in the perfect balance of tart and sweet with this Cranberry Biscotti with Chocolate recipe—a delightful twist on the classic Italian treat. These crunchy, twice-baked cookies are infused with the chewy tang of dried cranberries and finished with a decadent dip of melted semisweet or dark chocolate. Perfect for dipping into your morning coffee or gifting during the holidays, this recipe combines simple pantry staples with an elegant touch. With just 15 minutes of prep time, these biscotti come together easily, offering both a satisfying texture and a rich flavor profile. Whether you’re looking for a crowd-pleasing dessert or a gourmet-inspired snack, these chocolate-dipped cranberry biscotti are sure to impress.

Nutriscore Rating: 46/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 20

Ingredients

• 2 cups all-purpose flour
• 0.75 cup granulated sugar
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 2 large eggs
• 4 tablespoons unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 0.75 cup dried cranberries
• 6 ounces semisweet or dark chocolate, chopped
• 1 teaspoon vegetable oil (for chocolate melting)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Step 3

In a separate bowl, beat the eggs, melted and cooled butter, and vanilla extract until smooth.

Step 4

Gradually add the wet ingredients to the dry ingredients, mixing until a thick dough forms.

Step 5

Fold in the dried cranberries until evenly distributed throughout the dough.

Step 6

Transfer the dough to the prepared baking sheet and shape it into a log approximately 12 inches long and 2-3 inches wide. Flatten the top slightly with your hands or a spatula.

Step 7

Bake for 25-30 minutes, or until the log is lightly golden and firm to the touch. Remove from the oven and let it cool on the baking sheet for 10 minutes.

Step 8

Reduce the oven temperature to 325°F (160°C). Using a sharp serrated knife, slice the log diagonally into 1/2-inch thick slices.

Step 9

Place the biscotti slices cut-side down on the baking sheet. Bake for 10 minutes, then flip each slice and bake for another 10 minutes, or until both sides are crisp and golden. Remove from the oven and cool completely on a wire rack.

Step 10

While the biscotti cool, melt the chopped chocolate and vegetable oil in a heatproof bowl set over a pot of simmering water (double boiler method), or microwave in 30-second intervals, stirring until smooth.

Step 11

Dip one end of each biscotti into the melted chocolate, allowing excess chocolate to drip off. Place the dipped biscotti on a sheet of parchment paper and let the chocolate set completely.

Step 12

Once the chocolate is fully hardened, the biscotti are ready to serve. Store in an airtight container at room temperature for up to 2 weeks.

Nutrition Facts

Serving size	(824.7g)

Amount per serving	% Daily Value*
Calories	3262.1

Total Fat 113.1g	0%
Saturated Fat 62.9g	0%
Polyunsaturated Fat g
Cholesterol 496mg	0%
Sodium 1254.6mg	0%
Total Carbohydrate 521.5g	0%
Dietary Fiber 26.0g	0%
Total Sugars 306.8g
Protein 49.4g	0%

Vitamin D 80IU	0%
Calcium 230.5mg	0%
Iron 22.5mg	0%
Potassium 1381.1mg	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: 30.8%

Protein: 6.0%

Carbs: 63.2%