Biscotti has been on my neverending to-do list of things I want to try baking. This week I was looking through recipes when I happened upon a recipe for biscotti using Pillsbury cranberry quick bread mix. It just so happened that I had a Pillsbury cranberry bread mix sitting in my cupboard that I needed to use up.
It was one of those things that I bought on a whim when I saw it and suddenly had a craving for it, but then I lost interest. I was excited when I saw the recipe. It would let me use up my bread mix and let me cross biscotti off of my to-do list.
Using the bread mix made the biscotti super easy to make. The only thing I changed from the recipe was that I used black chocolate chips instead of white ones because I don't really like white chocolate as much.
I was a little confused with the instructions, but the biscotti came out great. I love how they tasted and I like the chewy dried cranberries inside.
I modified this instructions a little to make them more clear:
Cranberry chocolate chip biscotti (adapted from Pillsbury)
|1||(15.6-oz.) pkg. Pillsbury® Cranberry Quick
Bread & Muffin Mix
|1/2||cup butter, melted|
|2||eggs, slightly beaten|
|1/2||cup chocolate chips|
|2||to 5 tablespoons All
oven to 350°F. Spray large cookie sheet with nonstick cooking spray. In
large bowl, combine quick bread mix, butter and eggs; stir 50 to 75
strokes with spoon until mix is moistened. (Dough will be sticky.) Stir
in chocolate chips.
2. Line cookie sheet with parchment paper or silpat mat. Sprinkle surface with 1 to 2 tablespoons
3. Bake at 350°F. for 23 to 30 minutes or until light golden brown. Remove
|4. On cutting board, cut each loaf into 3/4-inch
crosswise slices (as if slicing a loaf of bread). Place slices upright and 1 inch apart on same cookie
|5. Return to oven; bake an additional 12 to 18 minutes or until golden
brown. Cool 10 minutes.
Serve warm or cool.