Biscotti is a classic Italian cookie that pairs perfectly with an espresso or with a cup of coffee. One of my favourite times to enjoy this pair is on a weekday morning after I’ve finished some chores. Enjoy!
Ingredients
1/2 cup unsalted butter -soft
1/2 cup sugar
3 large eggs
2 tsp vanilla
2 1/2 cups flour
3 tsp baking powder
1/2 cup mini chocolate chips
1/2 cup dried cranberries
Directions
- Pre-heat the oven to 350 degrees F.
- Line a large cookie sheet with parchment paper.
- Cream together the butter and the sugar using an electric mixer on medium-low speed.
- Add in the eggs and the vanilla. Mix on medium-low speed.
- In a separate bowl, mix together the flour and the baking powder.
- Gradually cut the dry ingredients into the wet ingredients.
- Knead the dough to incorporate all the ingredients.
- When the ingredients are almost combined, add in the chocolate chips and dried cranberries. Knead a bit more.
- Place the dough on the cookie sheet and flatten to roughly a 1/2 inch in thickness. Try to keep the dough in an oval shape.
- Bake for 30 minutes, turning the cookie sheet after 15 minutes.
- Line another large cookie sheet with parchment paper or with a baking mat.
- Remove the loaf from the oven and carefully cut 1/2 inch thick slices and lay them on the second cookie sheet.
- Bake for 4-6 minutes then flip each biscotti and bake for an additional 4-6 minutes.
- Place the biscotti on a wire rack to cool.
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