Chocolate Biscotti
Yields about 24 cookies

1/4 cup canola oil
3/4 cup sugar
1 tablespoon vanilla extract
2 large eggs
1 3/4 cups flour
2 tablespoons cocoa powder, extra dark
1/8 teaspoon salt
1 teaspoon baking powder
1/2 cup pine nuts
1/2 cup dried cranberries

Combine oil, sugar, vanilla and eggs with a mixer on low. Sift together flour, cocoa, salt and baking powder and add to wet ingredients to combine. Stir in nuts. Line a cookie sheet with parchment paper. Divide dough in half and shape into two logs about 12 inches long and 2 inches around. Bake at 350 degrees until lightly golden, about 35 minutes. Remove from oven and let cool about 10 minutes. Reduce oven to 275 degrees.

Cut logs into slices about 3/4 inch thick and return to baking sheet lined with parchment paper. Bake until dry, about 10-30 more minutes. Let cool before handling.