Diabetes: Berry Biscotti

Homemade biscotti cookies with the added sweetness of cranberries and chocolate chips!

Berry Biscotti

2 3/4 cup white all purpose flour
1 cup sugar
1/2 cup Cranberries, dried
1/3 cup semi sweet chocolate chips
2 tsp baking powder
1/8 tsp table salt
1 tbsp vegetable oil
1 tsp almond extract
1 tsp vanilla extract
3 eggs

Berry Biscotti


Preheat oven to 350 degrees F.
In a large bowl, mix the flour, sugar, cranberries, chocolate chips, baking powder, and salt.
In a separate bowl, mix the oil, both extracts, and eggs. Add to flour mixture and mix until well blended (dough will be dry and crumbly).
Lightly flour work surface; knead dough 7-8 times.
Divide the dough in half. Shape each half into an 8 inch long roll. Place rolls 6 inches apart on a cookie sheet that has been sprayed with nonstick cooking spray.
Flatten each roll to a 1 inch thickness and bake for 35 minutes.
Remove from cookie sheet and place on a cooling rack for 10 minutes.
Cut each roll diagonally into 15 slices, 1/2 inch each.
Place slices, cut side down, on cookie sheet.
Reduce oven temperature to 325 degrees F. and bake 10 minutes; turn over and bake another 10 minutes.
Remove from cookie sheet and cool completely on a wire rack. Cookies will be slightly soft at start, but will harden as they cool.

You could try replacing the cranberries with raisins!