Recipe: Chocolate Chip Biscotti and Cranberry Scone Loaf

Chocolate Chip Biscotti low-fat
Recipe By : Chocolate and the art of low-fat desserts
Serving Size : 50

2 cups all-purpose flour -- sifted
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
3/8 cup sugar
3/8 cup light brown sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts
2/3 cup semisweet chocolate chips

1. Preheat the oven to 300 . Line the baking sheet with parchment paper.
2. Place the flour, baking soda, and salt in a small bowl. Stir with a whisk to combine. Set aside.
3. In a medium mixing bowl, beat the eggs with the sugars and vanilla until well combined. Beat in the flour just until combined. Stir in the nuts and chocolate chips. Mixture will be thick and sticky.
4. Use a large spoon to scoop batter onto the baking sheet, dividing it evenly into 3 long skinny rope-shape loaves, each 12 inches long, or 2 loaves 16 to 17 inches long, depending on your baking sheet. Loaves must be at least 2 1/2 inches apart. This will be a slightly messy process. Use the back of the spoon or a spatula to even up the ropes of batter and neaten the edges. Bake for 35 minutes. Remove from oven and cool loaves for 10 minutes on the pan. Leave the oven turned on.
5. Carefully peel the loaves from the parchment paper and remove them to a bread board. Use a sharp serrated knife to slice the loaves on the diagonal into 1/2 inch slices. Arrange the sliced directly on the oven racks. Bake for 20 to 25 minutes, or until the cookies are crisp and dry. Or arrange the cookies on 2 baking sheets. Bake for 12 minutes, rotating the sheets from top to bottom and back to front about halfway through baking time. Turn cookies over and bake for 12 to 15 minutes, rotating sheets as before.
6. Cool biscotti completely on racks before stacking or storing. They become more tender after 2 or 3 days in an airtight container.

Cranberry Scone Loaf
Recipe By : Pillsbury
Serving Size : 8

1 package cranberry bread mix
2/3 cup dairy sour cream
1/3 cup milk
1 egg
1 egg, separated, reserve white for topping
1 tablespoon sugar

Heat oven to 400 . Grease and flour bottom only of 9-inch pie pan. In large bowl, combine bread mix, sour cream, milk, 1 whole egg and 1 egg yolk; stir 50 to 75 strokes until dry particles are moistened. Spread in greased and floured pan. In small bowl, slightly beat reserved egg white; brush over top of batter. Sprinkle evenly with sugar.
Bake at 400 for 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm, cut into wedges.