Cranberry-Chocolate Chip 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.

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

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.

Nutritional Information

Calories:

98 (17% from fat)

Fat:

1.8g (sat 0.7g,mono 0.6g,poly 0.4g)

Protein:

2g

Carbohydrate:

18.6g

Fiber:

0.4g

Cholesterol:

22mg

Iron:

0.7mg

Sodium:

50mg

Calcium:

24mg

Find more delicious, all-time favorite cookie recipes in our 25-Days to Christmas Cookie Countdown., Cooking Light, NOVEMBER 2000