Raw Cacao, Cranberry and Nut Biscotti


Raw Cacao and Cranberry Biscotti

With Christmas coming up I love to have many baked goods in jars, cupboards, anywhere, and in anything that has a air tight lid. Besides baking little hampers and gifts for Christmas, my kids are going through a growth spurt and will soon be eating me out of house and home. They are 7 & 9 years old, and eat like adults! They come home from school, make a milkshake and look for cookies, preferably Biscotti!! I don’t know how many 7 year olds request Biscotti on a daily basis!! So I have been experimenting with a few recipes and decided on a Raw Cacao Biscotti, an alternative to the Choc biscotti and a teeny weeny bit healthier ! I threw in some mixed nuts, cranberries, and voila it tasted very Christmassy! So may make some for Christmas Day with my morning coffee.

Xxx Msfatbootybakes

These were adapted on a Martha Stewart Recipe


Raw Cacao And Cranberry Biscotti

Adapted Martha Stewart

2 cups flour (all-purpose, spooned and leveled)
1 cup sugar
11/2 tsps baking powder
1/4 tsp salt
3/4 cup mixed nuts and cranberries ie total to equal 3/4 cup. I did 2/4 nuts and 1/4 cranberries (unsalted)
4 ozs dark chocolate (chopped)
3 large eggs
2 tbsps unsalted butter (melted)
1 tsp pure vanilla extract
1/4 cup raw cacao powder

1.Preheat oven to 350f/176 degrees.
2.Whisk together flour, 3/4 cup sugar, baking powder, and salt; stir in nuts, cranberries and chocolate.
3. In a small bowl, whisk together eggs, butter, vanilla, and cocoa.
4. Add egg mixture to flour mixture and stir until combined (dough will be stiff, so mix with hands if necessary).

5. Line a rimmed baking sheet with parchment and sprinkle with 2 tablespoons sugar.
6. Divide dough in half and place on sheet.
7. Shape into two 2 1/2-by-12-inch logs and sprinkle top of each with 1 tablespoon sugar.
8. Bake until risen and firm, 15 to 20 minutes. Let logs cool completely on sheet, about 30 minutes.

Reduce oven to 300f/148 degrees.

Using a serrated knife, cut logs crosswise into 1/2-inch-thick slices.
Arrange slices in a single layer on baking sheets. Bake until biscotti are dry, 15 to 20 minutes.
Transfer to a wire rack to cool completely.





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