Cranberry-Chocolate Chip Biscotti

recipe
These make a great ending to a holiday dinner. And because we use dried cranberries, you can enjoy them no matter what the season.

Yield:

2 1/2 dozen (serving size: 1 biscotto)

Recipe from

Cooking Light

Nutritional Information

Calories 98
Caloriesfromfat 17 %
Fat 1.8 g
Satfat 0.7 g
Monofat 0.6 g
Polyfat 0.4 g
Protein 2 g
Carbohydrate 18.6 g
Fiber 0.4 g
Cholesterol 22 mg
Iron 0.7 mg
Sodium 50 mg
Calcium 24 mg

Ingredients

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
Cooking spray

Preparation

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.

Note:

November 2000
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