Cranberry-Chocolate Chip Biscotti

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

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Nutritional Information

Amount per serving
  • Calories: 98
  • Calories from fat: 17%
  • Fat: 1.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 2g
  • Carbohydrate: 18.6g
  • Fiber: 0.4g
  • Cholesterol: 22mg
  • Iron: 0.7mg
  • Sodium: 50mg
  • Calcium: 24mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
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