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Pomegranate and Dark Chocolate Biscotti Cookies Recipe
Course
Dessert
Cuisine
American, Italian
Calories
Author
Robin Gagnon
Ingredients
1
stick of butter
½
c.
sugar
¼
c.
confectionery sugar
¼
tsp.
kosher salt
1
tsp.
vanilla extract
1 ¾
c.
flour
1
tbs
pomegranate juice
¼
c.
pomegranate seeds
½
c.
dark chocolate chunks
semi-sweet chips are fine
Instructions
Preheat oven to 350º.
Cream together butter, sugar (both types), salt & vanilla. Add flour and pomegranate juice. Mix well.
Add the pomegranate seeds and chocolate, stir to blend until evenly distributed.
Place dough on parchment lined baking sheet, and form the dough into a long semi-flat log, about 3" wide and 1" high.
Bake until the center is set, about 30 minutes.
Take out and set aside until cool enough to easily handle. Reduce oven temp. to 325.
Cut into ½ inch slices, and place on parchment lined baking sheet.
Bake for approx 15 minutes, remove and allow to cool before serving.
Store in air tight container.