Cocoa Biscotti with Cranberries

Crunchy twice-baked cookie slices contrast tart/sweet dried cranberries with rich cocoa cookie base — the perfect indulgence with a fresh brewed cup of coffee.


4 dozen




  • ½ cup (1 stick) Challenge Butter
  • 1 cup sugar
  • 2 eggs
  • 1 Tablespoon molasses
  • 2 ½ cups flour
  • ¼ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 2 Tablespoons water
  • ¾ cup coarsely chopped walnuts
  • ½ cup sweetened dried cranberries


  • 1
    Preheat oven to 350° F.
  • 2
    Cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine flour, cocoa powder, baking powder and salt; blend into butter mixture along with the water. Stir in walnuts and cranberries. Divide dough in half. (Chill dough if necessary for ease of handling.)
  • 3
    On a lightly floured surface, shape each portion into two 10-inch long logs. Place logs on a lightly buttered or parchment lined cookie sheet.
  • 4
    Bake 25-30 minutes or until firm. Cool and cut diagonally into ⅜-inch slices. Place slices on a cookie sheet and bake at 250°F for approximately one hour to dry the biscotti.