Cocoa Biscotti with Cranberries

Cocoa Biscotti with Cranberries

Crunchy twice-baked cookie slices contrast tart/sweet dried cranberries with rich cocoa cookie base — the perfect indulgence with a fresh brewed cup of coffee.
Cocoa Biscotti with Cranberries


  1. ½ cup (1 stick) Challenge Butter
  2. 1 cup sugar
  3. 2 eggs
  4. 1 Tablespoon molasses
  5. 2 ½ cups flour
  6. ¼ cup unsweetened cocoa powder
  7. 1 ½ teaspoons baking powder
  8. ¼ teaspoon salt
  9. 2 Tablespoons water
  10. ¾ cup coarsely chopped walnuts
  11. ½ cup sweetened dried cranberries


  1. Step 1

    Preheat oven to 350° F.

  2. Step 2

    Cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine flour, cocoa powder, baking powder and salt; blend into butter mixture along with the water. Stir in walnuts and cranberries. Divide dough in half. (Chill dough if necessary for ease of handling.)

  3. Step 3

    On a lightly floured surface, shape each portion into two 10-inch long logs. Place logs on a lightly buttered or parchment lined cookie sheet.

  4. Step 4

    Bake 25-30 minutes or until firm. Cool and cut diagonally into ⅜-inch slices. Place slices on a cookie sheet and bake at 250°F for approximately one hour to dry the biscotti.

Source: Challenge Home Economist

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Total Reviews: 4.0 1

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Jun 21, 2014


This is a very nice biscotti dough, handles well. It was the first biscotti recipe I tried, and it worked out perfectly; a couple other recipes since then, not so much, so I keep coming back to this one. I get impatient over reviews that are full of substitutions, but. . . I'm not that fond of walnuts in baked goods, and I have a ton of dried cherries from my yard. So I substitute almonds or hazelnuts, and dried cherries. I'm sure the original combo would be fine too, and again, it's the dough i'm rating.