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Chocolate Cranberry Holiday Biscotti

Chocolate Cranberry Holiday Biscotti on maple cutting board.
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This Chocolate Orange biscotti is an Italian favorite.  This cookie recipe is best described as a crunchy cookie with the flavor component of Terry’s Chocolate Orange Slices.   If you grew up loving this chocolate holiday treat, then you are sure to fall in love with this cookie that is further complimented with sweet cranberry bits and pistachios.   Make this colorful and tasty confection for your holiday cookie exchange or to give as beautifully packaged cookie gifts.  

Ingredients

Units Scale
  • 1 Large Egg
  • 1 Large Egg White (Reserve the yolk for egg wash)
  • 2 teaspoons of Orange Zest (from 2 large oranges)
  • 1 Tablespoon Orange Juice
  • 1 teaspoon Fiori di Sicilia (optional)
  • 206 grams (1 1/4 Cup Plus 3 Tablespoons) All-Purpose Flour
  • 130 grams (1/2 Cup plus 2 Tablespoons) Granulated Sugar
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Kosher Salt
  • 113 grams (3/4 Cup) Dried Cranberries
  • 108 grams (3/4 Cup) Pistachios, shelled
  • 75 grams (2.5 ounces) Dark Chocolate Pieces (discs or chunks)
  • 1–2 teaspoons Sparkling Sugar or Turbinado Raw Sugar (optional)

Instructions

  1. Preheat oven to 325 degrees. Line a large baking sheet with parchment paper or a silpat.  
  2. In a large bowl fitted with a paddle, beat together the egg,  egg white, and sugar until frothy and light.  
  3. Add the orange zest, orange juice and Fiori di Sicilia (if using) and mix just to combine.
  4. In a medium size bowl whisk together the flour, baking powder and salt.  
  5. Stir the dry ingredients into the egg mixture and mix on low speed until combined, scraping sides down as necessary.  
  6. To the dough add the cranberries, chocolate pieces and pistachios and mix on medium-low just until ingredients are incorporated.  
  7. Scoop the dough onto the prepared baking sheet. Using dampened finger tips, form into a flattened rectangular log measuring 4 1/2 inches wide by 11 inches long.
  8. Place the reserved egg yolk, in a small bowl or jar and add 1 teaspoon of water.  Whisk to combine.
  9. Using a pastry brush, paint the log with the egg wash covering the top and sides.  If desired, sprinkle the top of the biscotti log with sparkling sugar. 
  10. Bake until the log is golden brown and set, about 25 minutes.  The top of the baked log will be firm and brown.  (The internal temperature of the cookie should register 190 degrees when taken with a digital thermometer. )
  11. Remove the baking sheet from the oven and allow to cool for about  10-15 minutes.  When the cookie log is cool enough to handle, 
  12. When the cookie log is cool enough to handle, gently slide a spatula under the biscotti log to loosen it from lined pan, and transfer to a cooling rack.  Allow the log to cool completely, at least 45 minutes.  However, for best results allow the log to cool for 2-3 hours.  This will keep the chocolate from smearing when cut. 
  13. Meanwhile, reduce the oven temperature to 250 degrees.
  14. Once the biscotti log is completely cool, gently transfer to a clean cutting board. 
  15. Using a serrated knife, cut the biscotti crosswise into slices about 1/4 inch thick.  (I use a gentle sawing motion as if slicing bread.)
  16. Return the cookie slices back to the baking sheet and arrange them with one cut side down. (There is no concern if the cookies are touching, as they will not spread anymore.)
  17. Bake at 250 degrees for 12 minutes. Remove pan from oven and allow cookies to cool for about 5 minutes. 
  18. Turn each cookie slice over and place pan back into the oven.  Continue to bake another 10-12 minutes until golden brown. 
  19. Remove from oven and allow biscotti to cool for 5 minutes.
  20. Transfer to a cooling rack and allow to cool completely, about 20 minutes.
  21. Store biscotti in an air tight container. (My favorite container for these cookies are a wide-mouth glass container with an air tight seal.  This helps to keep the cookies crisp and looks pretty sitting on the kitchen counter.)  

Find it online: https://www.miascucina.com/chocolate-cranberry-holiday-biscotti/

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