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5* Cranberry-Chocolate Chip Biscotti

Source of Recipe

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5* Cranberry-Chocolate Chip Biscotti

Cooking Light - November 2000
Reviews rate this recipe 5 Stars!
2-1/2 dozen (serving size: 1 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.

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:
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.

One biscotti equals: Calories 98 (Calories from fat 17 %); Fat 1.8 g (Satfat 0.7 g, Monofat 0.6 g, Polyfat 0.4 g); Protein 2 g; Carbohydrate 18.6 g; Fiber 0.4 g; Cholesterol 22 mg; Sodium 50 mg