Chocolate Cranberry Biscotti (Mandelbread)
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup sugar
  • 1 cup oil
  • 4 cups flour
  • 1 tsp baking powder
  • 1 8 oz pkg semi-sweet chocolate chips
  • Optional – ½ cup each dried cranberries & sliced almonds
  • Cinnamon Sugar ( ½ cup sugar to 1 tsp cinnamon mixed together on a plate)
  • Optional Drizzle - 1 cup each dark & white chocolate chips, melted
  1. Mix eggs, vanilla, sugar and oil together. Gradually add flour that has been sifted with baking powder. Just before it is totally incorporated add in your chocolate chips, dried cranberries and sliced almonds. Form into a large ball and cut the ball in quarters.
  2. You will have 4 pieces of dough which you need to form into rectangular logs.
  3. Place on baking sheet lined with parchment paper (I use a silicone baking mat) and bake at 350F for 25 minutes. Remove from oven and slice into ½ inch cookies.
  4. Place them back on the cookie sheet and bake for another 10-15 minutes.  As soon as they are easy to handle and not super hot, dip in cinnamon sugar mixture and place onto baking rack to cool. Optional drizzle. White and dark chocolate chips. (melt in a heat proof bowl over simmering water)