Chocolate walnut cranberry expresso biscotti

Yield: 1 Servings

Measure Ingredient
2 cups Unbleached flour
1 cup White sugar
½ teaspoon Baking powder
½ teaspoon Soda
½ teaspoon Salt
1 teaspoon Cinnamon
¼ teaspoon Grd. cloves
¼ cup Plus 1 tsp. strong coffee; (cooled)
1 \N Bsp plus 1 tsp. milk
1 large Egg
1 teaspoon Vanilla
¾ cup Walnuts; (pecans, almonds or pistachios)
1⅓ cup Chocolate chips-semi-sweet; (mini & reg. mixed)
¾ cup Craisins; (dried, sweetened cranberries)

I will admit that I thought this sounded like the strangest recipe when I first read it, but after I made them I found out just how GREAT they were!! I've made them for work and got so many compliments and requests for the recipe that I thought I would pass them along. I made just a couple adjustments to the original recipe that I received from the 1st Travel's Choice Cookbook. But full credit goes to the "Agate Cove Inn" in Mendocino, California, it is their Specialty Recipe served at their Bed & Breakfast.

In a large mixing bowl, combine all dry ingredients (first 7 ingreds) and blend well.

In a small bowl, whisk together all liquids, add to dry ingredients with mixer. You may want to add a few drops of coffee to get mixture gooey.

Add chocolate chips, walnuts and Craisins. Turn dough out onto a well-floured board and form into ½" thick by 3-½"wide, flat logs-- cook on greased & floured cookie sheet at 350 for 20-25 minutes. Cook until cake-like. Cool. **see NOTE #1** Cut logs into ½" pieces, lay (cut-side down) flat on cookie sheet and bake another 6-8 minutes at 300 degrees one side only. Then flip over and bake on other side 6-8 minutes. Cool and serve. **see NOTE #2** **NOTE #1** I first covered sheet with foil, then greased / floured that.

It was much easier to remove the logs since they tend to stick because of very low fat content.

**NOTE #2**after I cut into slices, I place them upright on a cooling rack placed ON the cookie sheet and I bake them ONLY 1 more time...as this bakes BOTH sides at once.

Makes approx. 32 Biscotti...recipe can be doubled easily Posted to TNT Recipes Digest by SXSP63B@... ( PAMELA J REILING) on Mar 13, 1998

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