Cranberry Chocolate Chip Biscotti.

Finally getting off my lazy blogging butt and posting the recipe for these since I have no excuse not to - the pictures have been uploaded for 3 weeks. 

These cranberry chocolate chip biscotti are a lovely cookie to have hanging around the house, especially around the holidays as anything cranberry is festive in my opinion.  Feel free to add or subtract additions to this recipe - add some walnuts, almonds, pecans, take out the chocolate chips, add other extracts or spices (I had to resist the strong urge to add cinnamon), you get the idea.  This is a great basic biscotti recipe!

  
Cranberry Chocolate Chip Biscotti
Adapted from Cooking Light
2 3/4 cup all purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon vanilla extract
3 large eggs
1/2 cup dried cranberries
1/3 cup semisweet chocolate chips

Preheat the oven to 350 degrees F. and line a couple of baking sheets with parchment paper.

Combine the flour, sugar, baking powder and salt in a small bowl.  In a larger bowl, combine the vegetable oil, vanilla extract and eggs.  Add the dry ingredients to the egg mixture and stir in the cranberries and chocolate chips. 

Divide the dough in half and form each half into a log 8 inches long and an inch high on the parchment-lined baking sheets.  Bake for about 30 to 35 minutes, until the logs are firm and slightly golden and cracked on top.  Let the logs cool almost completely, or at least 45 minutes.  Transfer to a cutting board and slice the logs into 1/4-1/2-inch slices.  Lay the slices back on the baking sheets and bake for another 10-15 minutes, flipping halfway through until the cookies are a shade darker.

Let cool completely and store airtight.