Chocolate-Cranberry Biscotti

Circle B Kitchen

4 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups sugar

2/3 cup vegetable oil

2 large eggs

1/2 cup sour cream

1/2 cup chopped pecans, toasted

3/4 cup bittersweet chocolate, chopped

1/2 cup dried cranberries

1 egg yolk

2 tsp water

2 tablespoons additional sugar for sprinkling

Combine the first four ingredients; stir well. In a separate bowl, combine the sugar and oil. Add eggs; beat at medium speed with an electric mixer until blended. To the second mixture, gradually add the first, alternating with the sour cream. Gently fold or knead in the pecans, chocolate chunks and cranberries.

Turn the dough out onto a lightly floured surface. Divide into three portions. Shape each into a flattened 14-inch log; place the logs several inches apart on lightly greased cookie sheets. Combine egg yolk and water; brush lightly over each log. Sprinkle liberally with additional sugar.

Bake at 350 degrees for 30 minutes. Let the logs cool 30 minutes on cookie sheet (to make slicing easier). Transfer to a cutting board and cut diagonally into 3/4-inch slices.

Reduce the oven temperature to 300 degrees. Place slices, cut-sides down on two ungreased cookie sheets. Bake for 15-20 minutes or just until firm.

Cool completely on wire racks. Store in airtight containers.

Makes 4 1/2 dozen.