Continuing on with the sweet holiday treats today!
And these Chocolate Dipped Cranberry Walnut Biscotti live up to every expectation you may have about what a holiday cookie should be. The flavors meld together perfectly to form a delightful cookie that tastes just as good with your morning coffee as it does with an evening hot toddy in front of the fire. It’s a real crowd-pleaser, that’s for sure, and should make it on to your holiday baking list ASAP.
To be completely honest, this version of Chocolate Dipped Cranberry Walnut Biscotti was my own attempt at copying a similar biscotti recipe from back in my Hawaii days. When I was living there and working for an event production company, my boss’ wife would make THE most insanely delicious biscotti every Christmas. I distinctly remember how all of us in the office would impatiently await that first day sometime around Thanksgiving when my boss would bring in the first batch of the season, which would subsequently get devoured before the workday was through.
I don’t remember the exact ingredients (and the specific recipe was a highly coveted family secret), but they were something along the line of chocolate, dried cranberries and either walnuts or almonds. What I do remember is that, after the initial crunch, they just melted in your mouth and were the perfect accompaniment to any warm beverage that was suitable for dunking.
So this year, I decided I needed to make my best attempt at making my own version, and let me just say that although they’re not exactly the same as my boss’ wife’s version, they’re pretty darn close and just as tasty.
If you’ve never made biscotti before, there’s no need to be intimidated. The biggest difference from other cookies is the baking technique, since you bake them off twice – once as a log (almost in the shape of a loaf of bread) and then again after you slice the log into the appropriate biscotti-sized pieces. Being the chocolate-lover that I am, of course I had to go ahead and dip the biscotti in it, but if you’re not such a big fan you could easily omit that step. Or, if you still want some chocolate but don’t feel like tackling the dipping process, go ahead and throw some mini chocolate chips into the dough! Tons of possibilities.
The other thing I love about these Chocolate Dipped Cranberry Walnut Biscotti is that the recipe yields quite a few, which makes it perfect for all of your holiday cookie plate gifting needs. Since I was making all my holiday recipes back in September before baby, I threw Ziplocs of these into the freezer and am just now getting into the stash. They’ve held up beautifully (and we’ll see if there are any left for me to gift people 😉
Whether or not you decide to make Chocolate Dipped Cranberry Walnut Biscotti for your friends or you decide to keep them all to yourself, you definitely need to give them a shot. Because who doesn’t need a delicious cookie they can pull out of the freezer and enjoy at a moment’s notice during this crazy holiday season?
This classic cookie gets fancied up for the holiday season with tart cranberries, toasted walnuts, and a generous coating of chocolate.
- 1 1/2 cups cold unsalted butter, cubed
- 1 3/4 cups sugar
- 3 eggs
- 3 1/2 cups flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 2 1/2 cups (10 ounces) chopped toasted walnuts
- 14 ounces dried cranberries
- 20 ounces chopped semisweet or dark chocolate
- 2 tablespoons coconut oil
Preheat the oven to 325 degrees Fahrenheit. Line 2 cookie sheets with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat until smooth. Beat in the eggs.
In a large mixing bowl, whisk together the flour, baking powder and salt.
Add the dry ingredients to the butter mixture and beat on low until combined.
Add the nuts and cranberries.
Roll the dough into six 10-by-1 ½-inch logs. Arrange the logs on the prepared baking sheets and bake until golden, about 30 minutes.
Remove from oven and let cool 15 minutes. With a serrated knife, slice the logs on the diagonal, about 2/3-inch thick.
Bake the slices, cut side up, for an additional 18 minutes, or until lightly browned. Let cool.
Melt chocolate and coconut oil together in the top of a double boiler until smooth. One at a time, dip one end of the biscotti into the chocolate mixture.
Place dipped biscotti on a baking rack over a large piece of parchment paper (to catch drips.) Let chocolate set and transfer biscotti to a resealable container or bag. Store in the refrigerator or freezer.