Cranberry Chocolate Biscotti

1/2 cup agave nectar
2 eggs
1 tablespoon vanilla extract
3 cups blanched almond flour
1/4 teaspoon celtic sea salt
1 teaspoon baking soda
1/2 cup dark chocolate chips 73% cacao
1/2 cup dried cranberries
1/2 cup pecans, coarsely chopped

1. In a large bowl, combine agave, eggs, and vanilla. Blend with a hand mixer until fluffy - about 5 minutes.
2. In a separate bowl, stir together almond flour, salt, and baking soda.
3. Add dry ingredients to wet and stir until combined.
4. Fold in chocolate, cranberries, and chopped pecans.
5. Transfer dough to a parchment lined baking sheet and form a log about 12 inches long and 3 inches wide.
6. Bake at 325 degrees F for 30 minutes.
7. Remove from oven and cool for 20 minutes.
8. Transfer log to a cutting board and cut into 1/2 inch slices on the diagonal.
9. Place the biscotti on the parchment-lined baking sheet.
10. Bake at 325° for 15 minutes. Turn slices over and bake for another 15 minutes or until golden brown.
11. Remove from oven. Let cool until crunchy - about 20 minutes. Serve.

Makes 24 biscotti.

Source: Elana's Pantry

Chocolate Chip Biscotti Recipe

1-1/4 cups all-purpose flour
1/2 cup semisweet mini-chocolate chips
1/3 cup sugar
3/4 teaspoon baking powder
1 tbsp. water
1 teaspoon vanilla extract
1 egg
1 egg white

Combine flour, chocolate chips, sugar, and baking powder in a large bowl.

Combine water, vanilla, egg, and egg white in a small bowl; add to flour mixture, stirring until well-blended (dough will be dry.)

Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.

Bake at 350 degrees F for 25 minutes. Remove roll from baking sheet to wire rack, and let cool 10 minutes.

Cut roll diagonally into 24 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees, and bake 10 more minutes.

Turn cookies over and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool.) Remove from baking sheet; let cool completely on wire rack.

Biscotti, Bars and Brownies (Specialty Cookbook Series)

Chocolate Biscotti Recipe

4 oz. unsweetened chocolate
1/2 cup butter
1/2 teaspoon vanilla extract
3 large eggs
1-1/4 cups sugar
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup hazelnuts or walnuts, chopped
1 egg white, lightly beaten

Melt chocolate and butter in a heavy saucepan over low heat.

Beat eggs and vanilla at medium speed with an electric mixer until frothy; gradually add sugar, beating until thick and pale (about 5 minutes). Add chocolate mixture, stirring until blended.

Combine flour and baking powder; stir into chocolate mixture. Stir in nuts.

Flour hands, and form dough into a 13-inch log. Place on a lightly greased baking sheet. Brush with egg white. Bake at 350 degrees F for 45 minutes; cool on a wire rack.

Cut log with a serrated knife crosswise into 24 (1/2-inch) slices, and place on an ungreased cookie sheet. Bake at 350 degrees F for 10 minutes on each side. Remove to wire racks to cool.

For more biscotti recipes, see Biscotti, Bars and Brownies (Specialty Cookbook Series).

Walnut Chocolate Biscotti

Walnut Chocolate Biscotti Recipe

2 cups walnut halves (about 8 oz.)
3 oz. unsweetened chocolate
5 tbsp. plus 1 teaspoon unsalted butter
2 cups flour
2 teaspoon baking powder
3 eggs
1 cup sugar
1 teaspoon grated orange zest

Preheat oven to 350 degrees. Place the walnuts on a cookie sheet and toast until golden brown, about 10 minutes. Let cool and then chop coarsely.

In a double boiler over simmering water, melt the chocolate and butter together. Remove from the heat and stir until smooth. Let cool for 10 minutes.

Sift together the flour and baking powder. In a large bowl, beat the eggs lightly. Gradually beat in the sugar. Add the orange zest. Stir in the cooled chocolate until blended. Stir in the flour and baking powder until incorporated. Fold in the chopped walnuts.

Divide the dough in half, wrap in plastic wrap and refrigerate at least 1 hour or overnight.

Butter a large cookie sheet and preheat the oven to 350 degrees. Shape each half of the dough into a 14 x 2-1/2-inch log. Place about 4 inches apart on the prepared pan. Smooth the tops and sides with a rubber spatula. Bake for 40-45 minutes, or until the logs are firm when pressed in the center. Remove the baking sheet from the oven. Do not turn off the oven.

Slide the logs onto a cutting board. With a large knife, cut each log diagonally into 1/2-inch slices. Stand the slices upright on edge on the prepared cookie sheet. Return to the oven and bake for 15 minutes longer, or until crisp. Transfer to wire racks to cool completely.

For more biscotti recipes, see Biscotti, Bars and Brownies (Specialty Cookbook Series).