cranberry choc chip biscotti

[Vanessa]

Hi. Made this recipe but used the fruitling combination of dried cranberry and orange. The dough was a little harder to manage than other CL biscottis but turned out beautifully.
Last night they got great reviews.

[Jen]

I agree - I made these as part of my Christmas baking, to give as gifts, and they turned out great. The only comment I have is that they were a big "eggier" than other biscotti I've made - there are 3 eggs in the recipe (usually it seems to be 2) so that would explain it. Really nice texture - not hard as a rock, like some I've had.

[laurenc]

can someone post this recipe please. I have some dried cranberries left over after making the triple fruit scones this morning and I would love to use them in the biscotti.
Thanks in advance!

[Terrytx]

I also made these during the Christmas season. They were given high marks. Here is the recipe. My favorite of all those biscotti recipes was the Chai Tea Biscotti.

* Exported from MasterCook *

Cranberry-Chocolate Chip Biscotti

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Holiday Cooking
Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups all-purpose flour
1 cup sugar
1/2 cup dried cranberies
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

Preheat oven to 350 degrees F.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Combine oil, extracts, and eggs; add to flour mixture, dtirring until well-blended (dough will be dry and crumbly). Turn dough onto a lightly floured surface; knead lightly 7 to 8 times. Divide 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 wire rack. Cut each rol into 15 (1/2-inch) slices. Place slices, cut side down, on baking sheet. Reduce oven temperature to 325, and bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies wil be slighly soft in center but will harden as they cool). Remove cookies from baking sheet; cool completely on wire rack.

serving size: 1 biscotti 98 cal, 1.8 g fat, 2 g pro, 18.6 g carb, 22 mg chol, 50 mg sod.

Source:
"Cooking Light-11/00"
Yield:
"2 1/2 dozen"