Chocolate Chip, Cranberry, Almond Biscotti

Updated at: Thu, 17 Aug 2023 10:35:33 GMT

Step 1

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

Step 2

In a mixing bowl, cream together the butter, shortening and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition, and stopping to scrape the sides and bottom of the bowl between additions. Beat in the vanilla extract, baking powder and salt. Reduce the mixer speed to low and gradually add the flour until incorporated. Add the chocolate chips and mix on low speed briefly to evenly distribute in the dough.

Step 3

Turn out the dough to a lightly floured work surface. Divide the dough in two and shape each piece into a 12-inch log. Transfer the logs to the prepared baking sheet and, with damp fingers, lightly flatten the logs to about 3 inches wide.

Step 4

Bake for 20 minutes, until the logs are lightly browned around the edges. Remove from the oven and let rest for 20 minutes. Reduce the oven temperature to 300 degrees F.

Step 5

Transfer the logs to a cutting board and, using a serrated knife, slice them on the diagonal into ¾-inch to 1-inch slices. Return the slices, cut-side-up, to the baking sheet and bake for 10 minutes, then turn them over and bake for an additional 12 minutes. Remove from the oven and allow to cool completely. Store in an airtight container at room temperature for up to 2 weeks.

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