Here, a chocolate drizzle lends a little sweetness to biscotti loaded with walnuts and dried cranberries.
—JOAN DUCKWORTH LEE’S SUMMIT, MO
PREP: 25 MIN. • BAKE: 40 MIN. + COOLING • MAKES: ABOUT 1 1/2 DOZEN
2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
3 eggs
1 1/2 teaspoons vanilla extract
1 cup chopped walnuts, toasted
1 cup dried cranberries, chopped
1/2 cup milk chocolate chips
1 teaspoon shortening
1. Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk eggs and vanilla; add to dry ingredients just until moistened. Fold in walnuts and cranberries (dough will be sticky).
2. Divide dough in half. On a greased baking sheet, with lightly floured hands, shape each half into a 10x2 1/2-in. rectangle. Bake 20-25 minutes or until golden brown.
3. Carefully remove to wire racks; cool 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake 8-10 minutes on each side or until lightly browned. Remove to wire racks to cool completely.
4. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti. Let stand until set. Store in an airtight container.