Cranberry-Chocolate Chip Biscotti

by

YIELD Makes 28 cookies

INGREDIENTS

1/3 cup butter, softened
2/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
2‑1/2 cups all-purpose flour
1/2 cup dried sweetened cranberries
1/2 cup semisweet chocolate chips

PREPARATION:

  1. Preheat oven to 375°F. Beat butter with an electric mixer on medium speed 30 seconds. Add sugar, baking powder, baking soda, and beat until combined. Beat in eggs. Reduce to medium-low speed, gradually add flour and beat until the texture resembles coarse meal. With a spoon, stir in cranberries and chocolate chips.
  2. Shape dough into two 9X2-inch rolls. (It will be a bit dry.) Place rolls on an ungreased cookie sheet; flatten slightly. Bake 20 minutes or until wooden pick inserted in center comes out clean. Cool on baking sheet 1 hour.
  3. Reduce oven temperature to 325°F. Slice each roll crosswise at a 40 to 45-degree angle into 1/2-inch slices. Place slices, cut side down, on cookie sheet. Bake 8 minutes, turn and bake 8 minutes more or until crisp and light brown. Transfer to a wire rack and let cool.
This recipe appears in: Biscotti
NUTRITIONAL INFORMATION:
Sodium 69 mg
Protein 2 g
Fiber <1 g
Carbohydrate 17 g
Cholesterol 21 mg
Saturated Fat 2 g
Total Fat 4 g
Calories from Fat 31 %
Calories 106
DIETARY EXCHANGE:
Starch 1
Fat 0.5

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