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Cranberry-Chocolate Chip Biscotti -- w

Source of Recipe

Recipes From Friends 2004 - Cooking Light 2000
Cranberry-Chocolate Chip Biscotti -- w
Yield: 2-1/2 dozen

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
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.

1 biscotti equals: Calories 98; Fat 1.8g (Saturated 0.7g); Protein 2g; Cholesterol 22mg; Sodium 50mg; Fiber 0.4g; Carbohydrate 18.6g +++WWP: 2