Chocolate Cranberry Biscotti

Name: Chocolate Cranberry Biscotti
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 24 biscotti
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 3 large eggs; 1 teaspoon pure vanilla extract; 1 cup dried cranberries; 1/2 cup dark chocolate chips

Highlighted under: Baking & Desserts

I absolutely love making Chocolate Cranberry Biscotti, especially during the holiday season. The combination of rich chocolate and tart cranberries creates a delightful contrast that’s hard to resist. As I dip these crunchy cookies into my afternoon coffee, the flavors meld perfectly, making each bite unforgettable. Baking these biscotti is easier than you might think, and they make fantastic gifts or additions to a dessert platter. Don't wait for a special occasion; indulge in them anytime you're craving a little sweetness!

Created by

Fiona Carter

Last updated on 2026-01-13T05:58:12.530Z

When I first experimented with flavors for biscotti, I wanted to create something that was both indulgent and refreshing. The pairing of chocolate with cranberries was a happy accident, but it turned into a classic bake for me. Seeing how well the tangy cranberries complemented the deep chocolate made me realize the importance of balancing flavors in dessert.

I found that letting the biscotti cool completely before slicing them into their classic shape yields a perfect texture—crunchy on the outside yet pleasantly tender inside. It’s a simple trick that always impresses my friends and family!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with tart cranberries
Perfectly crunchy texture that’s ideal for dipping
A unique twist on traditional biscotti that stands out

      

Biscotti Texture and Flavor

The texture of these Chocolate Cranberry Biscotti is crucial to their success. When shaping the logs, aim for a uniform thickness of about 1 inch to ensure even baking. This will give you a delightful crunch on the outside while keeping a slightly chewy center. The combination of dark chocolate chips and tart cranberries creates a sophisticated flavor profile. The chocolate adds richness, while the cranberries provide a tart and fruity contrast, rounding out the biscotti's overall taste.

Baking the biscotti twice is what gives them that signature crunch. During the second baking phase, keep an eye on them to avoid over-browning. You want them to turn a deep cocoa color, but not burnt. The cut sides should be slightly crisp, and you should be able to hear a subtle crunch when you tap them lightly. If they feel soft after the first bake, they may need a few more minutes before slicing.

Ingredient Insights

The use of unsweetened cocoa powder in this recipe is vital for achieving a rich chocolate flavor without excessive sweetness. This allows the tartness of the dried cranberries to shine through. If you’re looking for a lighter option, consider using a mix of whole wheat flour and all-purpose flour; it'll add a nutty flavor while maintaining the structure of the biscotti. Be sure to measure your flour correctly—spooning it into your measuring cup without packing it down ensures you won't end up with a dry dough.

When it comes to blending the ingredients, the eggs play a crucial role. They provide moisture and act as a binder, giving the biscotti their unique texture. If you're looking for an egg substitute, consider using flaxseed meal mixed with water, which can yield a similar binding effect. Additionally, be mindful of the chocolate chips you choose; a higher cocoa content can deepen the flavor, making the biscotti even more indulgent.

Storage and Serving Suggestions

Once baked and cooled, these biscotti are highly versatile when it comes to storage. They can be kept in an airtight container for up to two weeks at room temperature, maintaining their crispness. For longer storage, consider freezing them in a single layer before transferring to a zip-top bag. This method allows you to enjoy freshly baked biscotti even weeks later—just pop them in a 350°F oven for a few minutes to refresh their crunch.

Serving these biscotti alongside a warm cup of coffee or tea brings out their flavors beautifully. They can also be paired with a sweet dessert wine for a delightful after-dinner treat. For added flair when entertaining, drizzle some melted chocolate over the cooled biscotti or sprinkle them with powdered sugar for a finished touch that elevates their presentation.

Ingredients

For the Biscotti

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
1 cup dried cranberries
1/2 cup dark chocolate chips

Instructions

Directions

Prepare the Dough

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. In another bowl, beat the eggs and add the vanilla. Stir the wet ingredients into the dry ingredients until just combined, then fold in the cranberries and chocolate chips.

Shape and Bake

Divide the dough into two equal portions and shape each into a log about 12 inches long. Place the logs on the prepared baking sheet and flatten them slightly. Bake for 25-30 minutes, or until firm to the touch. Remove from the oven and let cool for 15 minutes.

Slice and Second Bake

Once cool, slice each log diagonally into 1/2-inch thick pieces. Arrange the biscotti cut-side down on the baking sheet. Bake for an additional 10-12 minutes, turning the biscotti halfway through, until crisp.

Cool and Serve

Let the biscotti cool completely on a wire rack. Enjoy them with coffee or tea, or store them in an airtight container for up to two weeks.

Enjoy!

Pro Tips

For extra flavor, consider adding a pinch of cinnamon to the dough or drizzling melted chocolate on top for a decadent finish.

Troubleshooting Tips

If you find that your biscotti aren't crisping up as desired during the second bake, it may be due to excess moisture in the dough. Ensure you accurately measure your ingredients and consider adding a few more minutes to the bake time. Pay attention to the texture and look for a golden hue; this is your cue that they're nearing perfection.

Conversely, if your biscotti come out overly hard, they might have been baked too long on the second round. Keep track of the time and remove them from the oven as soon as you find them crispy yet not rock-hard. Remember, they will continue to firm up as they cool.

Variations to Try

This basic biscotti recipe serves as a wonderful canvas for experimentation. Consider swapping out the cranberries for other dried fruits like cherries or apricots for a different twist. You can even incorporate nuts like almonds or pecans for added crunch and depth of flavor, blending in about half a cup alongside the chocolate chips.

For a seasonal variation, try adding spices such as cinnamon or nutmeg to the dry ingredients. Just a teaspoon can elevate the flavor and align perfectly with holiday themes. If chocolate is your passion, feel free to play with the type of chocolate chips you use—milk, dark, or even white chocolate can create delightful results.

Questions About Recipes

→ Can I substitute the cranberries?

Yes, feel free to use any dried fruit like cherries or raisins!

→ How should I store the biscotti?

Store them in an airtight container at room temperature for up to two weeks.

→ Can I freeze the biscotti?

Absolutely! They freeze well; just make sure to wrap them tightly in plastic wrap.

→ What can I pair these biscotti with?

They pair wonderfully with coffee, tea, or even dessert wines for a delightful treat.