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.
