Source: dLife

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

Servings

2.75 cup white all purpose flour
1 cup sugar
0.5 cup Cranberries, dried
0.33 cup semi sweet chocolate chips
2 tsp low sodium baking powder
0.12 tsp salt
1 tbsp vegetable oil
1 tsp almond extract
1 tsp vanilla extract
3 eggs

1 Preheat oven to 350 degrees F.
2 In a large bowl, mix the flour, sugar, cranberries, chocolate chips, baking powder, and salt.
3 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).
4 Lightly flour work surface; knead dough 7-8 times.
5 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.
6 Flatten each roll to a 1 inch thickness and bake for 35 minutes.
7 Remove from cookie sheet and place on a cooling rack for 10 minutes.
8 Cut each roll diagonally into 15 slices, 1/2 inch each.
9 Place slices, cut side down, on cookie sheet.
10 Reduce oven temperature to 325 degrees F. and bake 10 minutes; turn over and bake another 10 minutes.
11 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.