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Before you jump to Ragi Chocolate Cranberry Biscotti recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.
Many of us think that comfort foods are terrible for us and that we should stay away from them. At times, if your comfort food is essentially candy or other junk foods, this can be true. Other times, however, comfort foods can be altogether healthy and it’s good for you to eat them. There are some foods that basically can raise your moods when you consume them. If you seem to feel a little bit down and need a happiness pick me up, try some of these.
Cold water fish are good if you wish to be in a better mood. Cold water fish such as tuna, trout and wild salmon are high in DHA and omega-3s. These are two things that actually help the grey matter in your brain function a lot better. It’s true: eating a tuna fish sandwich can seriously raise your mood.
As you can see, you don’t need to stuff your face with junk food when you wish to feel better! Try several of these instead!
We hope you got benefit from reading it, now let’s go back to ragi chocolate cranberry biscotti recipe. You can cook ragi chocolate cranberry biscotti using 11 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Ragi Chocolate Cranberry Biscotti:
- Get 1/2 cup (113 grams) unsalted butter, room temperature
- Prepare 3/4 cup (150 grams) granulated white sugar
- Use 2 large eggs
- You need 1 large egg yolk
- You need 1 teaspoon pure vanilla extract
- Prepare 1 3/4 cups (230 grams) all purpose flour
- Get 1 teaspoon baking powder
- Provide 1/4 teaspoon salt
- You need 1/2 cup (45 grams) Dutch-processed cocoa powder
- Take 1/2 cup (50 grams) dried cranberries
- Prepare 1/2 cup (90 grams) white chocolate chips
Steps to make Ragi Chocolate Cranberry Biscotti:
- Preheat oven to 180 degrees C and place rack in center of oven. Line a baking pan with parchment paper.
- In the bowl with a hand mixer, beat the butter and sugar until light and fluffy (2-3 minutes). Add the eggs and egg yolk, one at a time, mixing well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder. Add to the butter mixture and beat until incorporated. Stir in the dried cranberries and white chocolate chips.
- Transfer the dough to a floured surface and divide it in half. Form each half into a log 10 inches (25 cm) long. Do this by rolling the dough back and forth into a cylinder shape with floured hands.
- Transfer the logs to the baking sheet, spacing them well apart (width-wise on the pan), and pat to even the shapes.
- Bake until firm to the touch, about 25 - 30 minutes (logs will spread during baking). Remove from the oven, place on a wire rack, and let cool for about 10 minutes.
- Using a long spatula transfer the logs to a cutting board. Using a serrated knife, cut the logs into slices about 3/4 inch (2 cm) thick on the diagonal.
- Arrange the slices on the baking sheet and bake on about 8 - 10 minutes. Turn the slices over and bake until crisp and dry, about 8 - 10 minutes longer. Remove from oven and let cool on wire rack.
- Makes about 24 - 30 biscotti
- Optional-Melt 3 90 grams of chopped white chocolate and 1 teaspoon of vegetable shortening in a small metal bowl placed over a saucepan of simmering water. Watch carefully as white chocolate can burn easily. Stir to melt. Remove from heat and with an offset spatula spread a layer of white chocolate on one side of the biscotti (or dip one end into the melted chocolate). Let the chocolate dry on a parchment-lined baking sheet.
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