My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

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Sunday, January 26, 2020

Cranberry-Chocolate Chip Biscotti

{ Prep Time: 15 mins / Difficulty: Intermediate / Yields: 30 Biscotti }

2 3/4 cups all-purpose flour
1 cup sugar
1/2 cup dried cranberries
1/3 cup semisweet chocolate chips
2 tsp baking powder
1/8 tsp salt

1 Tbsp canola oil
1 tsp almond extract
1 tsp vanilla extract
3 large eggs
cooking spray

1. Preheat oven to 350º. Spray baking sheets with cooking spray and set aside.
2. Combine flour and next 5 ingredients in a large bowl. Combine oil, extracts and eggs; then add to flour mixture, stirring until well blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 8 times.
3. Divide dough in half. Shape each portion into an 8" long roll. Place rolls 6" apart on a large greased baking sheet; pat each loaf down to 1" thick. (See photo above)
4. Bake at 350º for 35 mins. Reduce oven temperature to 325 degrees. Remove rolls from baking sheet and cool for 10 mins on wire rack. Cut each roll diagonally into 15 (1/2" thick) slices. Place slices, cut sides down, on baking sheet. Bake 10 mins. Turn cookies over and bake an additional 10 mins. Cookies will be slightly soft in center but will harden as they cool.
5. Remove from baking sheet; cool completely on wire rack.

Recipe borrowed from the Cooking Light Cookbook

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