Ragi Chocolate Cranberry Biscotti
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About Ragi Chocolate Cranberry Biscotti
These Ragi Chocolate Cranberry Biscotti are a delightful fusion of wholesome ragi flour, rich cocoa, and bursts of sweet-tart dried cranberries. Studded with creamy milk chocolate chips, each biscotti boasts a deep brown hue, thanks to the addition of Kalya cocoa powder, delivering an irresistible chocolate flavor in every bite.
Crisp, crunchy, and perfectly satisfying, these biscotti are tailor-made for dipping into your morning coffee or enjoying as a midday snack. Their unique combination of nutritious ragi and indulgent chocolate makes them a treat you can feel good about savoring any time of day.
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Recipe Time & More
Ingredients
- 1/2 cup Unsalted Butter (room temperature)
- 1 cup Cane Sugar
- 2 Eggs (large sized)
- 1 Egg Yolk (large sized)
- 1 tsp Vanilla Extract
- 1 cup Wheat Flour (Whole)
- 3/4 cup Ragi Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt (or as per taste)
- 1/2 cup Cocoa Powder (kalya unsweetened rich)
- 1/2 cup Cranberries (chopped dried)
- 1/2 cup Chocolate Chips (or milk milk)
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Instructions
- Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a baking panwith parchment paper or grease and flour it.
- In the bowl, beat the butter and sugar until light and fluffy (2-3 minutes). Add the eggs and egg yolk, one at a time, mixing well after each addition. Beat in the vanilla extract. Scrape down the sides
- In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder. Add to the butter mixture and beat until incorporated. Stir in the dried cranberries and chocolate chips.
- Transfer the dough to a floured surface and divide it in half. Form each half into a log 10 inches (25 cm) long. Do this by rolling the dough back and forth into a cylinder shape with floured hands.
- Transfer the logs to the baking sheet, spacing them well apart (width-wise on the pan), and pat to even the shapes. Bake until firm to the touch, about 25 - 30 minutes (logs will spread during baking).
- Remove from the oven, place on a wire rack, and let cool for about 10 minutes. Using a long spatula transfer the logs to a cutting board. Using a serrated knife, cut the logs into slices about 3/4 inch (2 cm) thick on the diagonal
- Arrange the slices on the baking sheet and bake on about 8 - 10 minutes. Turn the slices over and bake until crisp and dry, about 8 - 10 minutes longer. Remove from oven and let cool on wire rack.
Recipe Notes
The biscotti can be dipped in white chocolate. Melt 90 grams of chopped white chocolate and 1 teaspoon of butter in a small metal bowl placed over a saucepan of simmering water. Watch carefully as white chocolate can burn easily. Stir to melt. Remove from heat and with an offset spatula spread a layer of white chocolate on one side of the biscotti (or dip one end into the melted chocolate). Let the chocolate dry on a parchment-lined baking sheet.
Additional Tips
- For extra crunch and flavor, try adding a handful of toasted chopped nuts such as pistachios or almonds along with the cranberries for a colorful and textural upgrade.
- If you prefer a less sweet biscotti, swap out some of the milk chocolate chips for chopped dark chocolate or even roasted cacao nibs to enhance the bittersweet cocoa notes.
- To ensure clean, even slices, let the biscotti log cool for about 10 minutes after the first bake, then use a serrated knife with a gentle sawing motion to cut into slices before the second bake.
- Store the cooled biscotti in an airtight container at room temperature for up to two weeks, or freeze them for up to three months; simply re-crisp in a 300°F (150°C) oven for a few minutes if needed after thawing.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 229kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 4.8g | Sodium: 114mg | Fiber: 1g | Sugar: 20g
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Looks so good! Can’t wait to try it.
Absolutely delicious! Can’t wait to try it.
This looks incredible! I need to try it.