Chocolate Cranberry Biscotti

Perfect for dipping in coffee, latte, cappuccino, etc. They also make great gifts

1 ⅓ cup all purpose flour
½ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 cup sugar
2 Large eggs
¼ teaspoon vanilla extract
½ cup dried cranberries (or dried cherries)
chocolate for drizzling or dipping (milk, dark or white chocolate)

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In a medium bowl whisk together flour, cocoa powder, baking powder and salt.
• In a large bowl whisk together sugar and eggs until a light lemony color. 
• Add in dried cranberries.
• Mix in dry ingredients until a dough forms.
• Shape dough into two loaves approximately 12 inches by 2 inches. 
• Place on the baking sheet a few inches apart.
• Bake until loaves are just beginning to crack, about 30 minutes.
• Remove from oven and remove parchment paper and loaves to a cooling rack for 10 minutes. 
• Turn oven down to 325 degrees.
• Cut loaves with a serrated bread knife into ⅜ inch thick slices on the diagonal
• Place cut side up on the baking sheet.
• Bake for 10-15 minutes until crisp, turning each cookie over halfway through baking.
• Let cool completely. 
• Dip in or drizzle with chocolate as desired for decorating.

Recipe: That Recipe