Half an Hour to Cooking Tasty Ragi Chocolate Cranberry Biscotti

Hoping to dine Ragi Chocolate Cranberry Biscotti a luxurious restaurant's, but for a few causes are not able to go to restaurants. This site is going to guide you with clear instructions on producing a Ragi Chocolate Cranberry Biscotti like a famous chef made.

We hope you got insight from reading it, now let's go back to ragi chocolate cranberry biscotti recipe. To make ragi chocolate cranberry biscotti you need 11 ingredients and 10 steps. Here is how you do it.

To cook an extraordinary Ragi Chocolate Cranberry Biscotti, below are the ingridients required:

1. Prepare 1/2 cup (113 grams) of unsalted butter, room temperature.
2. Provide 3/4 cup (150 grams) of granulated white sugar.
3. Use 2 of large eggs.
4. Prepare 1 of large egg yolk.
5. Get 1 teaspoon of pure vanilla extract.
6. Get 1 3/4 cups (230 grams) of all purpose flour.
7. Prepare 1 teaspoon of baking powder.
8. Take 1/4 teaspoon of salt.
9. Prepare 1/2 cup (45 grams) of Dutch-processed cocoa powder.
10. Provide 1/2 cup (50 grams) of dried cranberries.
11. Get 1/2 cup (90 grams) of white chocolate chips.

After readying the materials, now you are ready to make your 5-star Ragi Chocolate Cranberry Biscotti by following the procedures below:

1. Preheat oven to 180 degrees C and place rack in center of oven. Line a baking pan with parchment paper..
2. In the bowl with a hand mixer, 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 of the bowl as needed..
3. 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 white chocolate chips..
4. 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..
5. Transfer the logs to the baking sheet, spacing them well apart (width-wise on the pan), and pat to even the shapes..
6. 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..
7. 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..
8. 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..
9. Makes about 24 - 30 biscotti.
10. Optional-Melt 3 90 grams of chopped white chocolate and 1 teaspoon of vegetable shortening 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..

They are easy to make and incredibly delicious. This year I altered the recipe and used dried blueberries and white chocolate--very delicious. Whole wheat cranberry dark chocolate biscotti with flecks of orange zest, raw honey in place of sugar, and a generous drizzle of dark chocolate are sitting nice and pretty on my plate (ahem, hand) this morning, and with that, it feels very very verrrry good to be home. These Cranberry Pistachio Chocolate Biscotti are tailor-made for dunking in coffee or tea. The recipe makes enough to wrap some up for a friend Biscotti means "twice cooked," and the name does not lie.

Recipe : Ragi Chocolate Cranberry Biscotti

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Simple tips to make Ragi Chocolate Cranberry Biscotti

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