Ingredients for Cranberry Chocolate Chip Biscotti
- 2 cups All Purpose Flour
- 1 cup Granulated Sugar
- 1 cup Dried Cranberries
- 1 cup Semi Sweet Chocolate Chips
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/3 cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Almond Extract
- 2 large Eggs, beaten
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How to Make Cranberry Chocolate Chip Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the vegetable oil, vanilla extract, almond extract, and beaten eggs.
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
- Stir in the dried cranberries and chocolate chips.
- Turn the dough out onto a lightly floured surface and knead briefly until it comes together.
- Divide the dough in half and shape each half into an 8-inch long log, about 1 inch thick.
- Place the logs 6 inches apart on the prepared baking sheet.
- Bake for 35 minutes, or until the logs are lightly golden brown.
- Remove from oven and let cool on the baking sheet for 10 minutes.
- Reduce oven temperature to 325°F (165°C).
- Using a serrated knife, cut each log diagonally into 15 (1/2-inch) thick slices.
- Stand the slices upright on the baking sheet.
- Bake for an additional 15-20 minutes, or until golden brown and crisp.
- Remove from oven and transfer the biscotti to a wire rack to cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
33g
Fat
3g
Carbs
5g
