Cranberry and Dark Chocolate Biscotti

Ingredients

Cranberry and Dark Chocolate Biscotti

• 2 cups (240g) all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon kosher salt

• ½ cup unsalted butter, softened

• ¾ cup Truvia® Sweet Complete® Granulated Sweetener

• 2 large eggs

• 1 teaspoon pure vanilla extract

• ½ teaspoon almond extract

• ½ cup sliced almonds

• ½ cup dried cranberries

• 1 cup sugar-free dark chocolate chips, divided

• 1 tablespoon coconut oil

Directions

• 1.  

  Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

• 2.  

  Whisk together flour, baking powder and kosher salt in a small bowl.

• 3.  

  Beat together butter and Truvia® Sweet Complete® Granulated Sweetener in a large bowl until light and fluffy, about 3-5 minutes. Add eggs, vanilla and almond extract and beat until smooth.

• 4.  

  Gradually add flour mixture to butter mixture until combined.

• 5.  

  Fold in almonds, cranberries and ½ cup of chocolate chips.

• 6.  

  Divide cookie dough in half. Shape each half into a log about 7 inches long, 2 inches wide and 1-inch thick. Transfer logs to prepared baking sheets.
  

• 7.  

  Bake until golden and firm, about 25-30 minutes. Remove from oven and let cool for 10 minutes.

• 8.  

  Reduce oven temperature to 325°F.

• 9.  

  Using a serrated knife, slice each log diagonally into ½- to 1-inch thick slices.

• 10.  

  Place slices, cut-side-down, back onto baking sheet and bake for an additional 10 minutes. Flip cookies, then bake for another 5 minutes until golden-brown and crisp. Cool cookies completely.

• 11.  

  Melt remaining dark chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals until smooth. Dip bottoms of each biscotti into chocolate and place on clean parchment paper to set. Serve and enjoy.