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Cranberry-Chocolate Chip Biscotti

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



1. Preheat oven to 350 degrees F.
   
2. 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.
   
   
3. 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.
   
   
4. Yield: 2 1/2 dozen
   
5. serving size: 1 biscotti 98 cal, 1.8 g fat, 2 g pro, 18.6 g carb, 22 mg chol, 50 mg sod.