Cranberry Chocolate Chip Biscotti |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 30 |
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Easy to make, few ingredients (which I like). Great as an office gift or for a neighbor, although my family usually eats them before I can give them away. Dip it in coffee, heaven. My Dad passed this to me, courtesy of KitchenAssistant. Read more . Thanks Dad and KA! Ingredients:
2 3/4 cup all purpose flour |
1 tablespoon vegetable oil |
1 cup sugar |
1 teaspoon almond extract |
1/2 cup dried cranberries |
3 large eggs |
1/3 cup semi sweet chocolate chips |
2 teaspoons baking powder |
1 teaspoon vanilla extract |
1/8 teaspoon salt |
cooking spray (pam) |
Directions:
1. Preheat oven to 350.
2. Lightly spoon flour into dry measuring cup and level with a knife.
3. Combine the flour with the sugar, cranberries, chocolate chips, baking powder and salt, in a large bowl.
4. Combine and mix the oil, extracts and eggs, then add to the flour mixture, stirring until well blended. (Dough will be dry and crumble).
5. Turn the dough out on to a lightly floured surface. Kneed lightly 7 to 8 times. Divide the dough in half.
6. Shape each half into an 8 inch long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray. Flatten each roll to about 1 inch thickness.
7. Bake 350 for 35 minutes. Remove rolls from baking sheet and let cool for approximately 10 minutes on a wire rack. Cut each roll diagonally into 15 (approx. 1/2 inch) slices.
8. Place the slices, cut side down on a baking sheet. Reduce oven temp to 325 and bake for 10 minutes. Turn biscotti over and bake for an additional 10 minutes. Cookies will be slightly soft in the middle, but will harden as they cool.
9. Remove from baking sheet and cool completely on wire racks.
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