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Berry Biscotti
Source: dLife

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

Prep Time: 30 minutes
Cook Time: 55 minutes
Difficulty: Intermediate

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
1/2 Fat , 1/2 Other Carbs , 1 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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2 3/4 cup  white all purpose flour
1 cup  sugar
0 1/2 cup  Cranberries, dried
0.3333 cup  semi sweet chocolate chips
2 tsp  low sodium baking powder
0.125 tsp  salt
1 tbsp  vegetable oil
1 tsp  almond extract
1 tsp  vanilla extract
3 each  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.

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