These make a great ending to a holiday dinner. And because we use dried cranberries, you can enjoy them no matter what the season.
2 3/4 cups all-purpose flour
1 cup sugar
1/2 cup dried cranberries
1/3 cup semisweet chocolate chips
2 teaspoons baking powder
1/8 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
3 large eggs
How to Make It
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 5 ingredients (flour through salt) in a large bowl. Combine oil, extracts, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
Bake at 350° for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
I've made these 3 times now and think it's a good, easy biscotti recipe. I don't like chocolate chips in biscotti so I left them out and added sliced almonds instead. I also used 1/2 the amount of oil and combined whole wheat and white flower...they still came out great, just a bit healthier.
turned out awesome... I added a bit more veggie oil because it was too crumbly. The shattered when I cute them the first time! I also made the just chocolate chip, with a pinch of cinnamon. coconut and chocolate chips, and other combos, VERY easy. I dipped the bottom in chocolate.
I have been making these biscotti since 2000. They are easy to make and incredibly delicious. This year I altered the recipe and used dried blueberries and white chocolate--very delicious. My family loves them!
The blend of flavors in this recipe are wonderful together! I love the base and would almost be tempted to make that without the additions of the chocolate chips and cranberries. The chocolate and cranberries are the icing on the cake, so-to-speak. This is extremely good!
I made these like any other cookie, by blending the eggs, oil, extracts with sugar, then slowly added dry ingredients, which eliminates the need for kneading. I spread it into two logs on two parchment lined cookie sheets and did the white wash 1/2-way through baking and sprinkled with raw sugar. If using a convection oven, bake 30 minutes on 325.
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