Double Chocolate Cranberry Ragi Biscotti: A Healthy Indulgence
1 hour 5 minutes
1319 reads
About Double Chocolate Cranberry Ragi Biscotti: A Healthy Indulgence
Experience pure bliss with the irresistible crunch of Double Chocolate Cranberry Ragi Biscotti. Imagine biting into a perfectly crisp, twice-baked treat, bursting with rich cocoa, dark chocolate chips, and sweet-tart cranberries.These biscotti aren't just decadent; they're also packed with wholesome goodness, thanks to the nutrient-rich ragi flour. Enjoy the satisfying chewiness of cranberries against the crisp biscotti, a delightful combination of textures and flavors.Perfect for dunking in your morning coffee or savoring as an afternoon treat, these biscotti offer a guilt-free indulgence that will satisfy any sweet craving.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep15 minutes
Cook50 minutes
Total1 hour 5 minutes
Ingredients
Wet Ingredients
- ½ cup Butter room temperature, unsalted
- 1 cup Cane Sugar
- 2 Large Eggs
- 1 Large Egg Yolk
- 1 tsp Vanilla Extract
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- ¾ cup Ragi Flour
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ½ cup Cocoa Powder kalya or similar, unsweetened
Mix-Ins
- ½ cup Cranberries chopped, dried
- ½ cup Chocolate Chips dark
Instructions
- Preheat oven to 350°F (177°C). Position the oven rack in the center. Line a baking sheet with parchment paper, or grease and flour it.
- In a large bowl, cream together the softened butter and cane sugar until light and fluffy. This should take about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Incorporate the egg yolk and vanilla extract, ensuring the mixture is smooth.
- In a separate bowl, whisk together the whole wheat flour, ragi flour, baking powder, baking soda, salt, and cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the chopped dried cranberries and dark chocolate chips.
- Turn the dough out onto a lightly floured surface. Divide it in half. Shape each half into a log about 10 inches long and 1½ inches wide. Use floured hands to prevent sticking.
- Place the logs onto the prepared baking sheet, leaving some space between them. They will spread during baking. Gently flatten the tops of the logs.
- Bake for 25-30 minutes, or until the logs are firm to the touch. Transfer the baking sheet to a wire rack and let the logs cool for 10 minutes.
- Carefully transfer the cooled logs to a cutting board. Using a serrated knife, slice the logs diagonally into ¾-inch-thick biscotti.
- Arrange the biscotti slices cut-side down on the baking sheet. Bake for 8-10 minutes. Flip the biscotti and bake for another 8-10 minutes, or until golden brown and crisp. This twice-baking process gives biscotti their characteristic crunch.
- Remove the biscotti from the oven and let them cool completely on a wire rack before storing in an airtight container.
Recipe Notes
Good To Know
- 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.
- 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.
Expert Tips
- For a festive twist, dip the white chocolate-covered biscotti in crushed candy canes or sprinkles before the chocolate sets.
- Experiment with different extracts like almond or orange to complement the other flavors in the biscotti.
- Don’t overbake the biscotti during the second bake. They should be dry and crisp but not browned.
Storage Instructions
- 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.
Related Posts You May Like
Recipe Nutrition
Calories: 229kcalCarbohydrates: 36gProtein: 4gFat: 8gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 114mgFiber: 1gSugar: 20g
Rekha Joseph
Articles: 32
3 Comments
Leave a Reply
You must be logged in to post a comment.
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.