Chocolate-Cranberry Biscotti

CHOCOLATE-CRANBERRY BISCOTTI
Courtesy of Breakstone's®

If you’re looking for a cookie to package up for friends and family this holiday season, you’ve found your match. Biscotti, or a fancy way of saying twice-baked cookie, is the perfect treat to dip into coffee or impress those at the office. While the foreign name may be intimidating, this recipe made with Breakstone's® butter is so simple, you may not even believe how tasty it turns out.

2 ¼ cups unbleached, all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup Breakstone's® butter, melted
½ cup brown sugar, lightly packed
2 eggs
1 teaspoon vanilla extract
½ cup dried cranberries
2 tablespoons grated orange zest
½ cup dark chocolate chunks, plus more for melting

Heat oven to 375 F. Prepare a baking sheet with parchment paper.
In a large bowl, beat together melted butter and brown sugar until creamy. Beat in eggs and vanilla.
In a medium bowl, stir together flour, baking powder and salt. Gradually add in the dry ingredients to the wet, stirring to combine.
Stir in the cranberries, orange zest and chocolate chunks.
Turn dough out onto a floured surface and separate into two mounds. With floured hands, form each mound of dough into a 3x14-inch log, it will look like a flattened loaf. Place on baking sheet and bake for 20 minutes.
Remove and let cool completely.
Once cooled, using a serated knife, cut each log into ¾-inch cookies.
Lower oven temperature to 325 F.
Place cookies cut-side down on a parchment-lined baking sheet.
Bake 10–15 minutes.
Cool on a baking rack before drizzling with melted chocolate.