Chocolate, Caramel and Cranberry Biscotti #SundaySupper

I love making biscotti for the holidays. Not only are the recipes infinitely variable, but the cookies last ages - perfect for advance baking and last-minute entertaining! While they're not (nor will they ever be) as awesome as my mom's shortbreads, they have become one of my signature gift basket additions along with a variety of Toast Toppers and a candy or two. While most traditional recipes for the crunchy cookie sticks are built on a base of eggs, I've made my way away from using them since I never buy them (I don't eat eggs). This leaves me lots of room for playing with various egg replacers, from a starch based Homemade Egg Replacer to ground flax and chia seeds, custard powder, chickpea flour, psyllium fibre and even aquafaba.

This time around, the biscotti (which I adapted from Cookie Madness) are packed with the rich flavours of butterscotch schnapps, kinako, almonds, dark chocolate chips, cranberries and caramel bits. While eggless, the recipe isn't vegan, but it is a delectably crunchy dunker that cries out for a strong cup of coffee!

This week's #SundaySupper is focused on food gifts. I love watching the looks on people's faces when they receive a box of goodies from me - especially since they're customized for their likes / restrictions, etc. I've always believed that including at least one homemade gift makes a package more meaningful than just a shrink-wrapped item from the store, and it doesn't have to be complicated or expensive. For me, boxes of treats are what I do - it's who I am, and I've yet to hear from a recipient that a jar of jam or a square of fudge wound up in the trash!


Baked Goods

• Chocolate, Caramel and Cranberry Biscotti by What Smells So Good?
• Cinnamon and Spice Granola by Simple and Savory
• Coconut Macaroon Tarts by Asian In America
• Cranberry Coffee Cake by Food Done Light
• Mini Pumpkin Breads by That Skinny Chick Can Bake
• Snowman Poop by Palatable Pastime

 

Candy

• A Trio of Brittle by The Freshman Cook
• Grandma’s Peanut Butter Balls by Cricket’s Confections
• Homemade Peanut Brittle by A Kitchen Hoor’s Adventures
• Homemade Twix Bars by Pies and Plots
• Peanut Butter Fudge by Family Around The Table
• Superfoods Fruit & Nut Bites by My Life Cookbook
• Toffee Candied Peanuts by New South Charm
• Turron de Jijona (Spanish Soft Nougat) by Caroline’s Cooking

 

Chocolate

• Espresso Fudge by Cosmopolitan Cornbread
• Peppermint Bark Candy by Life Tastes Good
• Peppermint Bark Popcorn by A Mind “Full” Mom
• Red Wine Hot Fudge Sauce by The Crumby Cupcake

 

Jams, Syrups, Drinks

• Blood and Sand Jam by Hezzi-D’s Books and Cooks
• Creamy Lemoncello by Monica’s Table
• Homemade Hot Cocoa Mix by My Imperfect Kitchen
• Warm Gingerbread Syrup by Food Lust People Love

 

Mixes and Spices

• Cherry Almond Scone Mix by Baking Sense
• Cranberry Almond Quick Bread Mix by Cindy’s Recipes and Writings
• Lavender-infused Sugar and Lazy Shortbread by Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


Chocolate, Caramel and Cranberry Biscotti
Makes ~16

2 tsp vanilla extract
1 tsp chocolate extract (optional, substitute with extra vanilla)
2 tbsp butterscotch schnapps or amaretto (optional, substitute water or apple juice)
¼ cup dried cranberries
½ cup whole wheat flour
½ cup all purpose flour
½ cup almond flour
3 tbsp kinako (toasted soy flour)
2 tbsp ground flaxseed
⅓ cup sugar
1 tsp baking powder
½ tsp nutmeg
¼ tsp salt
3 ½ tbsp melted butter
¼ cup whole milk
½ cup aquafaba
3 tbsp caramel bits or Skor bits
3 tbsp mini chocolate chips
3 tbsp slivered almonds

1. Preheat the oven to 375F. Line a cookie sheet with parchment.
2. Combine the extracts, schnapps and cranberries in a small bowl, set aside.
3. Whisk flours, kinako, flaxseed, sugar, baking powder, nutmeg and salt in a large bowl.
4. Add the butter, milk and aquafaba and mix briefly.
5. Add the cranberry mixture with liquids, caramel bits, chocolate chips and almonds. Stir to form a dough.
6. Turn out onto the cookie sheet and form into a log about 8 ½” long and ½” thick.
7. Bake for 25 minutes. Let log cool for about 20 to 30 minutes.
8. Set on a cutting board and slice crosswise into ½” slices.
9. Stand the slices on the baking sheet so that both sides are exposed and bake for 10-12 minutes.
10. Turn off the oven and cool completely inside.

Amount Per Serving
Calories: 139.3
Total Fat: 6.8 g
Cholesterol: 7.9 mg
Sodium: 34.0 mg
Total Carbs: 16.8 g
Dietary Fiber: 1.6 g
Protein: 2.7 g