Cranberry Holiday Biscotti

Cranberry Holiday Biscotti

Cranberry Holiday Biscotti

Prep Time

60 minutes

Cook Time

25 minutes

Serves

 

Cranberry Holiday Biscotti is perfect for gift giving and for a ladies morning get-together. Just remember they are best dunked into your coffee or tea!

 

Ingredients

  • 6 tablespoons butter, room temperature
  • 1 tablespoon coconut oil
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup dried cranberries or Craisins
  • 1/2 cup pumpkin seeds, pistachios, or any nut of your liking
  • 2 tablespoons candied ginger, minced
  • 1 tablespoon rosemary, chopped
  • 1 tablespoon coconut flakes, optional
  • 16 oz. chocolate for melting

Preparation

  • 1 Preheat oven to 350°F.
  • 2 Cut a sheet of parchment to fit the baking pan.
  • 3 Measure and mark a 15” x 5” rectangle, or use a marked Silpat.
  • 4 Sift flour and baking powder together. Set aside.
  • 5 In a large mixing bowl, beat butter and coconut oil until fluffy.
  • 6 Add sugar and blend about 2 minutes.
  • 7 Add in eggs, rosemary and vanilla.
  • 8 Mix in flour and baking powder.
  • 9 Mix until thoroughly incorporated.
  • 10 Fold in candied ginger, craisins and nuts.
  • 11 On prepared baking sheet, shape the dough into a 12”x5”x1/2” rectangle.
  • 12 Put a little extra flour on your hands to keep the dough from sticking.
  • 13 Place back into the refrigerator for 30 minutes. B
  • 14 ake 25 minutes.
  • 15 Remove from oven.
  • 16 With a serrated knife, cut into 1/2-inch slices.
  • 17 Lay on their sides, place bake into the oven for 10 minutes.
  • 18 Remove, turn onto other side and bake another 10 minutes.
  • 19 Remove to racks to cool.
  • 20 Dredge or drizzle chocolate onto cooled biscotti.

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