Ragi Chocolate Cranberry Biscotti
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These Ragi Chocolate cranberry Biscotti that are studded with milk chocolate chips and dried red cranberries. They have a very nice chocolate flavor and their lovely deep brown color comes from the addition of Kalya cocoa powder to the batter.Ragi chocolate cranberry biscotti are crisp and crunchy and perfect for dipping in your coffee for a snack.
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Ingredients
- 1/2 cup 113 grams unsalted butter, room temperature
- 1 cup 175 grams cane sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 cup 130g whole wheat flour
- 3/4 100g cup Ragi flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Salt
- 1/2 cup 45g Kalya unsweetened rich cocoa powder
- 1/2 cup chopped dried cranberries
- 1/2 cup milk chocolate chips
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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.
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.
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