DARK-CHOCOLATE CRANBERRY BISCOTTI

Steps:

• Heat oven to 350°F. Line cookie sheet with parchment paper; spray paper lightly with cooking spray.
• In large bowl, stir together flour, sugar and baking powder. Stir in chocolate chips and dried cranberries.
• In medium bowl, beat water, vanilla, egg and egg white with whisk until well blended. Pour wet ingredients into dry ingredients; stir until all dry ingredients are moistened. (Dough will be crumbly.)
• Onto floured surface, carefully turn out crumbly dough; knead until a solid dough forms. Shape dough into 16-inch log; place on cookie sheet. Flatten log until about 1/2 inch thick.
• Bake 25 minutes. Transfer biscotti loaf to cooling rack; cool 10 minutes.
• Cut loaf diagonally into 1-inch slices. Return slices, cut side down, to cookie sheet.
• Reduce oven temperature to 325°F; bake 10 minutes. Turn slices; bake 10 minutes longer. Place slices on cooling rack; cool completely, about 20 minutes. (Biscotti will harden as they cool.)