Holiday Biscotti

Holiday Biscotti
This biscotti recipe yields both chocolate and plain biscotti. Both are flecked with dried cranberries and can be drizzled with chocolate for extra pizzazz.
Makes 3
Prep 15 m
Bake 25 m
Bake 10 m



  1. 1 of 5 Heat oven to 375 degrees F. Grease large baking sheet.
  2. 2 of 5 Mix flour, baking powder, salt in bowl. Beat butter, sugar in second bowl until creamy, 2 minutes. Beat in eggs, one at a time. Add vanilla. Stir in flour mixture. Stir in berries and rind. Gather mixture into a ball. Divide in half.
  3. 3 of 5 Knead cocoa into half the dough. Using floured hands, roll each portion into 14-inch log. Place on prepared sheet. Press dough slightly to flatten so each log is 2 inches wide.
  4. 4 of 5 Bake in 375 degrees F oven 25 minutes or until lightly browned. Remove to wire rack to cool.
  5. 5 of 5 Lower to 325 degrees F. Cut loaves into 3/4-inch-thick slices. Place, a cut side down, on sheet. Bake 10 minutes. Turn over; bake 10 minutes. Cool on rack. Drizzle with chocolate.
Nutrition Information for Holiday Biscotti
Servings Per Recipe: 3
Per Serving: 15 mg sodium, 1 g fiber, 15 g carb., 2 g pro., 121 kcal cal., 4 g sat. fat, 24 mg chol., 6 g Fat, total