Cranberry Chia Biscotti

Chia seeds have a pippy little crunch that is perfect for biscotti. Together with the whole wheat flour, the seeds give this shortbread-like dough more body, with a full flavor and hearty texture. For the holidays, I bake the pistachio variation that follows to get a pretty burst of green with the red berries.

makes about 4 dozen

no nuts

• ¼ cup (55 g) unsweetened pomegranate or apple juice
• 1 cup (160 g) dried cranberries
• 1 cup (142 g) unbleached all-purpose flour, plus more as needed
• ¾ cup (113 g) whole wheat flour
• 2 tablespoons chia seeds
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• ½ cup (104 g) sugar 
• 1 small orange
• ½ teaspoon pure vanilla extract
• 6 tablespoons (84 g) unsalted butter, softened
• 1 large egg, at room temperature, beaten

1. Position a rack in the center of the oven and preheat to 325°F. Line a half sheet pan with parchment paper.

2. Pour the juice over the cranberries in a small microwave-safe bowl. Microwave in 30-second increments, stirring between intervals, until the juice is absorbed, 1 to 2 minutes. Cool completely.

3. Whisk both flours, the chia seeds, baking powder, and salt in a medium bowl. Put the sugar in a large bowl and zest the orange into it. Squeeze ¼ cup juice from the orange and reserve.

4. Add the vanilla to the sugar and beat on low speed with an electric mixer until the sugar is evenly moistened. Add the butter and, gradually raising the speed to medium-high, beat until pale and fluffy. Scrape the bowl. Turn the speed to medium, add the egg, and beat until well combined. Scrape the bowl. Turn the speed to low and gradually add half the flour mixture, beating until all traces of flour have disappeared. Add the orange juice and beat until incorporated, then add the remaining flour and the cranberries and beat just until no dry bits remain and the dough forms large clumps. Transfer the dough to the prepared pan. Dampen your hands, divide the dough in half, and form into two 12-by-1-by-1-inch logs, spacing them 5 inches apart.

5. Bake until the logs are golden brown and firm, about 35 minutes. Cool on the pan for 10 minutes. Raise the oven temperature to 350°F. 

6. Slide a still-warm log off the parchment onto a large cutting board. Using a serrated knife, cut it into ½-inch-wide slices. Arrange ¼ inch apart on an unlined half sheet pan, cut sides up. Bake until toasted and light golden brown, 11 to 13 minutes. Cool completely on the pan on a wire rack.

7. Meanwhile, cut the second log into slices. Remove the parchment from the sheet pan and arrange the sliced biscotti on it. Bake after the first pan comes out.

MAKE AHEAD

The biscotti will keep at room temperature for up to 5 days or in the freezer for up to 2 months.

Cranberry Pistachio Biscotti

Add 1 cup (128 g) shelled roasted unsalted pistachios to the batter along with the cranberries.