A box of cake mix gives these gorgeous biscotti a jumpstart.
Like all biscotti, they’re baked twice: first in a log, then in individual slices.
They’re studded with crunchy almonds and sweet-tart cranberries, before being drizzled with rich, dark chocolate.
Photo:Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Hall
This recipe was developed by Tricia Manzanero.
Ingredients
115 1/4-oz.
Line a rimmed baking sheet with parchment paper.
Fold in cranberries and almonds.
Divide the dough in two, and brush with egg wash:
Divide dough in half.
Shape each half into a 12-by-1 1/2-inch log on a floured work surface.
Place logs 3 inches apart on prepared baking sheet.
Whisk 2 tablespoons water and remaining egg in a small bowl until combined.
Brush tops of logs with egg mixture.
Bake:
Bake until golden brown and set, about 30 minutes.
Let cool on baking sheet on a wire rack for 30 minutes.
Carefully cut logs crosswise into 3/4-inch-thick slices.
Place slices, cut side down and evenly spaced, on reserved parchment-lined baking sheet.
Transfer biscotti to a wire rack placed over parchment-lined baking sheet.
Let cool completely, about 30 minutes.
Using a fork, drizzle chocolate over each biscotti.
Make Ahead and Storage
Store in an airtight container at room temperature for up to 4 days.
Or, freeze biscotti (without chocolate drizzle), well wrapped for up to three weeks.
Defrost at room temperature, before drizzling with chocolate.
2,000 calories a day is used for general nutrition advice.
