Chocolate Chip Cranberry Biscotti

I used to have this weird idea that if I didn't like coffee, I wouldn't like biscotti.

I also used to think that, even if I would like it, biscotti is really hard to make.

But, besides those two notions, one day I found myself when an incredible craving for a biscotti cookie... even though I had never had one.

Well, right away while searching for a recipe, I proved one of the above statments wrong.  Biscotti is most definitely not hard to make.  For some reason, I always assumed there was some extrememly complicated process to get them all perfect and crispy.  There's not.  All you do is bake, cut, bake.  Honestly, it's not even that time consuming.



As for my not liking biscotti... that's not true either.  You don't need to have coffee with biscotti.  No, sir.

They taste just as good dipped into a big glass of milk.  Maybe even better, considering the fact that I hate the taste of coffee.  Also, as I discovered after a couple cookies got crushed to crumbs, biscotti tastes very good swirled into yogurt.  Very good.

So, even if you have doubts, give the humble biscotti cookie a try.  You may just be surprised.

Chocolate Chip Cranberry Biscotti

• 1 cup whole wheat flour
• 1 tbsp ground flax
• 1/4 tsp baking soda
• pinch salt
• 2 egg whites
• 3/4 tsp vanilla extract
• 3 tbsp honey
• 1/3 cup chocolate chips
• 1/3 cup dried cranberries

Preheat oven to 350F.  Whisk together flour, flax, baking soda, and salt in a large bowl.  In another bowl, mix together egg whites, vanilla, and honey.  Add dry ingredients to wet and mix well until everything is very incorporated.  It may take some time, or use of your hands, but eventually all the flour will become entirely mixed in.  Do not add more liquid.  Fold in chocolate chips and cranberries.  Again, this could require some work, but it will happen.  Form dough into two small logs, each one about 6 inches long.  Flatten to about 1/2" thick.  Place on a parchment paper lined baking sheet and bake for 17 minutes, or until firm.  Don't turn oven off.  Let logs cool for 10 minutes on a drying rack.  Then cut diagonally to form actual cookie shape.  Bake again for 5 minutes on each side.  Remove and let cool again for a couple minutes.  Store your biscotti in an airtight container.  They will keep for a long time as they don't really go stale.

I realize that this is my third straight "cookie" recipe.  That is on purpose, my friends.  Becuase I am such a good person, I'm giving you all tons of recipes to choose from once you get to baking all your holiday cookies (If you haven't started yet).  The increase in cookies could also have to do with the fact that I love stuffing my face with them... but that part's not really important.

Enjoy!

Revisited Recipe of the Day:

Pumpkin Raisin Oatmeal Cookies