by Sarah Steimer
- 1/3 cup all-purpose flour
- 1/3 cup wheat flour
- 1/2 cup unsweetened cocoa powder
- 1/3 cup of sugar
- 1/2 teaspoon baking soda
- pinch salt
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup cranberries (I used fresh, you can use frozen or dried)
In a large or medium bowl whisk together the flours, cocoa powder, sugar, baking soda and salt.
Add the eggs and vanilla extract, mixing until just combined. Fold in the chocolate chips and cranberries (you may need to use your hands — and yes, it’s very sticky).
On a baking sheet covered with parchment paper, pat the batter into a long log, about 4 inches wide and 3/4 inch thick.
Bake the biscotti at 300 degrees for 30 minutes. Remove from the oven and let cool for 5-10 minutes.
Slide the biscotti and parchment paper off the pan and onto a counter. Slice the biscotti into 3/4-inch slices and lay the slices on their side back on the parchment paper and onto the pan. Return to the oven for another 10-15 minutes.
Let the biscotti cool completely. Store in an air-tight container in the refrigerator or a cool pantry.
Recipe adapted from: A Full Measure of Happiness
*During the month of December, we’re offering some simple biscotti recipes that can be quickly snatched for breakfast with coffee or enjoyed with tea after a long day of holiday preparation. All of our Crunch Time recipes can be found here.