Cranberry Chocolate Chip Biscotti
Subtly sweet and ultra-crispy, these twice-baked Italian cookies are an all-purpose treat. Great for dipping, dunking, or just plain snacking, they’re wonderful to have on hand any time of day. I like mine dunked in tea, and my kids like theirs partnered with vegan ice cream.
Recipe information
Yield
makes 24 cookies
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
Step 2
Whisk together the flour mix, xanthan gum, baking powder, and salt. Set aside.
Step 3
In a small bowl, whisk together 5 tablespoons of the orange juice with the cornstarch. Set aside.
Step 4
In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of the sugar with the remaining 1/2 cup orange juice, mixing on medium speed for about 20 seconds. Add the canola oil and vanilla and mix for about 1 minute. Add the cornstarch mixture, and mix until combined, about 20 seconds.
Step 5
Add the flour mixture in two batches, mixing on low speed. Fold in the cranberries and chocolate chips using either a wooden spoon or a rubber spatula.
Step 6
Dust the parchment paper with a little flour mix, and transfer the dough to the lined baking sheet using a rubber spatula. Sprinkle a little more fl our mix onto the dough, flour your hands, and divide the dough in half. Shape the dough into two mounded logs on the baking sheet. The dough will be sticky, so make sure your hands are really well floured. The logs should be 8 inches long by 4 inches wide by 1 inch high.
Step 7
Using a pastry brush, brush the tops of the logs liberally with the rice milk. Then sprinkle the tops with the remaining 2 tablespoons sugar.
Step 8
Bake in the center of the oven for 35 minutes.
Step 9
Remove the baking sheet from the oven and reduce the temperature to 300°F. Let cool for 20 minutes, then lift the logs off the parchment paper (if they stick, use a frosting spatula to gently loosen them by sliding it gently under the bottom). Slice each log diagonally into 12 slices. I cut each log in half first, then into quarters, and then each quarter into 3 slices. I use a sharp serrated knife to do this.
Step 10
Return the slices to the baking sheet. Bake for 20 minutes, remove from the oven, flip the cookies, and bake for 20 minutes more, or until lightly golden. Remove from the oven and transfer the biscotti to a cooling rack. They will become extra crisp once they cool.
