Cocoa Biscotti with Cranberries

Name: Cocoa Biscotti with Cranberries
Yield: 4 dozen

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.

Prep

Cook

Servings

4 dozen

Level

Easy

Ingredients

½ cup (1 stick) Challenge Butter
1 cup sugar
2 eggs
1 Tablespoon molasses
2 ½ cups flour
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon salt
2 Tablespoons water
¾ cup coarsely chopped walnuts
½ cup sweetened dried cranberries

Directions

1

Preheat oven to 350°F.
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

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

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.