Wednesday, November 11, 2009

Cranberry Chocolate Chip Biscotti

Crispy and sweet with a hint of chewiness, these biscotti are better for dunking in hot tea than coffee.

yield: 2 dozen

2 3/4 cups flour
1 cup sugar
2 tsp baking powder
1/8 tsp salt
1/2 cup dried cranberries
1/3 cup chocolate chips
4 tsp canola oil
1 tsp almond extract
1 tsp vanilla extract
3 eggs

1. Preheat oven to 350°.
2. In a large bowl, combine flour through chocolate chips. In a small bowl, combine oil through eggs. Add egg mixture to flour mixture, stirring until well combined (dough will be very crumbly). Turn the dough out onto a flat surface; knead 7-8 times or until dough sticks to itself. Divide dough in half; shape each half into an 8-inch long roll. Place rolls on a cookie sheet coated with cooking spray; flatten each roll to 1-inch thickness.
3. Bake at 350° for 35 minutes. Remove rolls from cookie sheet and let cool on a wire rack for 10 minutes. Reduce oven temperature to 325°. Slice each roll diagonally into 12 slices. Place slices, cut side down, back onto the cookie sheet. Bake for 10 minutes; turn biscotti over and bake an additional 10 minutes. Remove from cookie sheet and cool completely.

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