Chocolate Cranberry Biscotti: Crispy

Instructions:

1. In a medium bowl, combine flour, sugar, baking powder, and salt.
2. In a large bowl, beat eggs and vanilla with a mixer on medium speed until the mixture is pale and slightly frothy.
3. Gradually fold the dry ingredients into the wet. Once a soft dough forms, stir in the dried cranberries and chocolate chips by hand until evenly distributed.
4. Divide the dough in half. On a parchment-lined sheet, form two rough log shapes (about 10 inches long) and gently press down to flatten them slightly.
5. Bake at 350°F (175°C) for 25–30 minutes until the logs are a deep mahogany color and feel firm to the touch.
6. Let the logs rest for 10 minutes to prevent crumbling.
7. Using a serrated knife, cut the logs diagonally into ½ inch thick slices.
8. Lay slices flat on the baking sheet and bake for another 10–12 minutes per side until crisp.