Ragi Chocolate Cranberry Biscotti

Ingredients
- 1/2 cup 113 grams unsalted butter, room temperature
- 1 cup 175 grams cane sugar
- 2 large eggs
- 1 large egg yolk
- 1 tsp pure vanilla extract
- 1 cup 130g whole wheat flour
- 3/4 100g cup Ragi flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Salt
- 1/2 cup 45g Kalya unsweetened rich cocoa powder
- 1/2 cup chopped dried cranberries
- 1/2 cup milk chocolate chips
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.
Notes
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