Double Chocolate Cranberry Biscotti

• 1/2 cup butter, softened
• 1-1/2 cups sugar
• 3 large eggs
• 3 cups all-purpose flour
• 3/4 cup baking cocoa
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup dried cranberries
• 1 cup (6 ounces) miniature semisweet chocolate chips

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; gradually beat into creamed mixture. Fold in cranberries and chocolate chips.
2. Preheat oven to 350u0b0. Divide dough into four portions. On ungreased
3. , shape each into a 12x3-in. rectangle. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on pans on wire racks 20-25 minutes or until firm.
4. Transfer baked rectangles to a cutting board. Using a serrated knife, cut crosswise into 3/4-in. slices. Place on
5. , cut side down.
6. Bake 7-8 minutes on each side or until firm. Remove from pans to wire racks to cool. Store in airtight containers.

butter, sugar, eggs, allpurpose, baking cocoa, baking soda, baking powder, salt, cranberries, chocolate chips

Taken from www.tasteofhome.com/recipes/double-chocolate-cranberry-biscotti/ (may not work)