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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Berry Biscotti

Source: dLife

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

Nutrition Facts

Makes 30 servings
Amount Per Serving

Calories	89.8

Total Carbs	16.9 g

Dietary Fiber	0.4 g

Sugars	6.1 g

Total Fat	1.8 g

Saturated Fat	0.7 g

Unsaturated Fat	0.4 g

Potassium	52.8 mg

Protein	2.0 g

Sodium	17.2 mg

Dietary Exchanges 1.8 Fat, 0.1 Fruits, 0.1 Meat, 0.3 Other Carbs, 0.5 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.75
2 3/4 cup white all purpose flour 1.0
1 cup sugar 0.5
0 1/2 cup Cranberries, dried 0.3333
0.3333 cup semi sweet chocolate chips 2.0
2 tsp low sodium baking powder 0.125
0.125 tsp salt 1.0
1 tbsp vegetable oil 1.0
1 tsp almond extract 1.0
1 tsp vanilla extract 3.0
3 each eggs

Directions

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.