Chocolate Biscotti

Okay Arielle Buss you asked and I will deliver. A simple dessert that will survive a 5 hour road trip!!!

Chocolate Biscotti

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

6 Tbsp(3 oz) unsalted butter, softened

1 cup sugar

1 tsp vanilla

1 Tbsp strong coffee (optional)

2 large eggs, lightly beaten

3/4 cup dried cranberries

3/4 cup mini chocolate chips

1. Sift together dry ingredients. Beat butter and sugar together until very smooth, then beat in the eggs and the flavorings. Mix in dry ingredients until blended. Fold in add-ins. You can substitute white chocolate chips for the dried cranberries for fruit haters.

2. Divide dough; put pieces on opposite sides of a parchment lined baking sheet. Shape each into a 12 inch-long, 1/2 inch thick log. Bake at 350 for 25 minutes, cool 20 minutes.

Note: I put the dough in a round disk and wrap it in plastic wrap and refrigerate it for a few hours or overnight. It is easier to work with when you divide the dough and form it into logs.

3. Slice into 1/2 inch thick cookies (easiest with a serrated knife, I use a bread knife). Stand them up on the baking sheet and bake for 15 minutes. Cool to room temperature.

If you like them drier and crunchier you can turn the oven to 250 and leave them in longer.

Suggestions: Serve with Cappuccino, gelato.

They travel really well...I took them to California. Store them in a tin or a pretty jar. I also freeze them and Harry eats one at night. I don't have them around, currently, since I cannot eat just one!!!!

I hope this works for you!!

You also might want to take a look at the marshmallows, but you need a high powered mixer for those!

Enjoy your trip!! Love, PW