INGREDIENTS: 2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
3 tbsp mini chocolate chips
2 large eggs
1 tbsp canola oil
1 tsp vanilla extract
Heat oven to 325F. Lightly spray a large baking sheet with cooking spray.
In medium bowl, whisk flour, baking powder and salt until combined. Stir in chocolate chips and set aside.
With electric mixer, beat sugar, eggs, oil and vanilla until frothy; about two minutes. Make a well in the center of dry ingredients and pour in egg mixture. Stir just until moistened and dough forms. Shape the dough into a 13-by-3 inch (33 by 7.5 cm) log on baking sheet.
Bake log 30 minutes and set aside to cool 10 minutes. Reduce oven to 300F.
Cut warm log crosswise on a slight diagonal into ½ inch (1.25cm) thick slices. Stand slices, about an inch apart, on baking sheet and return to oven for 12 minutes. The centers will be soft, but biscotti will crisp when cooled.
Number of servings: 20
PointsPlus values per serving: 3