Dried Cranberry-Multi Seed Biscotti’s with a Chocolate Mocha Icing

Pictured below á la Mode with Hazlenut Ice Cream, compliments of Magasin & some indulgent, early Christmas shopping on my way home from the theater…

The Perfect Way to End a Monday.

Adapted from a Martha Stewart Original.

  • 1/2 cup dried cranberries
  • 1/2 cup boiling water
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoons baking powder
  • a pinch of salt
  • 2 tablespoons unsalted butter, room temp.
  • 1/2 cup sugar, plus more for sprinkling
  • 2 large eggs, lightly beaten
  • 1 teaspoons pure vanilla extract
  • 1/4 cup nuts or seeds of your liking (I used Sunflower & Pumpkin Seeds)
    1. Preheat your oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper for later and set aside. Place cranberries in a small bowl and cover with boiling water. Let stand until plump, about 15 minutes. Drain, and set aside. Sift together flour, baking powder, and salt into a medium bowl; set aside.
    2. Using an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add 1 1/2 eggs,(reserve the other 1/2 egg for egg wash to come later on…) and beat until well incorporated, scraping down the sides as you need to.  Beat in vanilla. Add flour mixture, and mix on low speed until combined. Mix in your drained cranberries and seeds/nuts of your choice using your favorite rubber spatula.
    3. Turn out dough onto your prepared baking sheet, shaping it into a log about 5 inches wide, 10 inches long. With the palm of your hand, flatten logs slightly, and then brush beaten egg over the surface of the dough, and sprinkle generously with sugar.
    4. Bake, rotating sheet halfway through, until your biscotti log is slightly firm to touch, about 25 minutes. Transfer log on parchment paper to a wire rack to cool slightly, about 20 minutes while you reduce oven temperature to 300 degrees.
    5. Place log on a cutting board, and using a serrated knife, cut log crosswise on the diagonal into 1/2-inch-thick slices. Place a wire rack on your large rimmed baking sheet. Arrange slices, cut sides down, on rack. Bake until firm to touch, about 30 more minutes. Remove pan from oven; let biscotti cool completely on rack.

    Chocolate Mocha Glaze

    Combine 2 tablespoons of prepared Espresso with 1 cup of Confectioners sugar, a dash of Vanilla Extract and 1 teaspoon of Cocoa Powder. Mix until you reach your desired icing consistency (adding hot water or more sugar as needed). Drizzle Glaze generously over your finished Biscotti’s. Mmmmmm…..

    Here’s to Delightful Dipping and Seasonal Sipping. ~ p.e.