Cranberry-Chocolate Chip Biscotti
Recipe Introduction
Source: Cooking Light-11/00
List of 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
Instructions
- Preheat oven to 350 degrees F.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Combine oil, extracts, and eggs; add to flour mixture, dtirring until well-blended (dough will be dry and crumbly). Turn dough onto a lightly floured surface; knead lightly 7 to 8 times. Divide 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 wire rack. Cut each rol into 15 (1/2-inch) slices. Place slices, cut side down, on baking sheet. Reduce oven temperature to 325, and bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies wil be slighly soft in center but will harden as they cool). Remove cookies from baking sheet; cool completely on wire rack.
- Yield: 2 1/2 dozen
- serving size: 1 biscotti 98 cal, 1.8 g fat, 2 g pro, 18.6 g carb, 22 mg chol, 50 mg sod.
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