Rating: 5 stars
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light November 2000

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

98 calories; calories from fat 17%; fat 1.8g; saturated fat 0.7g; mono fat 0.6g; poly fat 0.4g; protein 2g; carbohydrates 18.6g; fiber 0.4g; cholesterol 22mg; iron 0.7mg; sodium 50mg; calcium 24mg.
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