2 3/4 cups all-purpose flour
1 cup sugar
1/2 cup dried cranberries
1/3 cup semisweet chocolate chips
2 tsp. baking powder
1/8 tsp. salt
1 tab. vegetable oil
1 tsp. almond extract
1 tsp. vanilla extract
3 large eggs
Preheat oven to 350.
Lightly spoon flour into dry measuring cups, level with a knife.
Combine the flour and the next 5 ingredients (flour-salt) in a large bowl.
Combine oil, extracts and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly).
Turn the dough out onto a lightly floured surface; knead lightly 7 to 8 times.
Divide the dough in half. Shape each portion into an 8-inch long roll.
Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
Bake at 350 for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.
Cut each roll diagonally into 15 (1/2 inch) slices.
Place the slices, cut sides down, on baking sheet.
Reduce oven temperature to 325, and bake for 10 minutes.
Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in the center but will harden as they cool).
Remove from baking sheet, cool completely on wire rack.
Yield: 2 ½ dozen. (98 calories per biscotti)