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INGREDIENTS
2-3/4 cups all-purpose flour
1 cup sugar
1/2 cup dried cranberries
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
Cooking spray
INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 5 ingredients (flour through salt) in a large bowl. Combine oil, extracts, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide the 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.
3. Bake at 350 degrees for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees, and bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
YIELD: 2-1/2 dozen (serving size: 1 biscotto)
NUTRITIONAL INFO
CALORIES 98 (17% from fat); FAT 1.8g (sat 0.7g, mono 0.6g, poly 0.4g); PROTEIN 2g; CARB 18.6g; FIBER 0.4g; CHOL 22mg; IRON 0.7mg; SODIUM 50mg; CALC 24mg
2 points each
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