Chocolate Coated Cranberry Biscotti

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you get cabin fever, I suggest baking.  It keeps your hands busy and mind off the fact that you are still trapped at home.

I am a big tea/coffee consumer; therefore, I am a big biscotti lover.  If you take a plain biscotti recipe, you can add any amount of fruit, chocolate, or other tasty treats to your biscotti.  Unfortunately, I don’t have a recipe for you.  I eyeballed my measurements to create the basic dough.  I suggest looking up a plain biscotti recipe for beginners.

I added cranberries and bite-sized reese cups to my dough.  After kneading it together, shape the dough into a hotdog roll, place on a cookie sheet (that is sprayed with PAM or covered with parchment), and then flatten the log into a rectangle about 1/2 ” thick.

Bake the dough for 15 minutes at 350 degrees Fahrenheit and then remove to cool down.  Slice the dough into your desired thickness and bake again for another 10/15 minutes.  Remove to cool.

Use a double-boiler mechanism (i.e. boil about 1 to 2 inches of water in a pot with a bowl over the liquid) to melt the chocolate bars down. Then take the cooled biscotti and dip into the chocolate.  Lay the biscotti on a cooling rack and enjoy!

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