Whole Wheat Lemon Cranberry Biscotti

   Time to sooth that sweet tooth.  Sour is my favorite flavor followed very closely by salty, but every once in a while you just have to have something sweet.  A piece of dark chocolate?  A couple jolly ranchers?  All fine and good and won't bust your belt.  Some times a heartier sweetness is called for, though.  Something with oomph that you can really sink your teeth into.  Like a huge dense cookie packed with chocolate chips and walnuts.  However, cookies--good cookies at least--have two sticks of butter per batch.  If you eat more than one, the guilt starts to set in.

   Enter biscotti.  Fancy, no?  I assume you know what biscotti is... decadent fingers of twice baked dough that are crispy on the outside.  But let's face it, some of the pre-packaged biscotti out there is a little too crispy and crumbly.  These cookies are actually incredibly easy to make.  So why spend five dollars on a box of 8 when you can make them at home?

Whole Wheat Cranberry Lemon Biscotti
1 C AP flour
1 C whole wheat flour
1 1/2 tsp baking powder

1 stick room temperature butter
1/2 C white sugar
1/4 C brown sugar
2 eggs
1/2 tsp vanilla
zest of 1 lemon
3/4 C dried cranberries

   Sift together flours and baking powder.
   Beat butter and sugar together.  Incorporate eggs one at a time.  Add vanilla and lemon zest.  Slowly work flour into butter mixture, careful not to over mix.  Fold in cranberries.
   Shape dough into 2 12inch logs that are 2.5-3 inches wide.  Place at least 4 inches apart on a baking sheet.
   Bake at 350 deg F for 30 minutes, until edges are very, very lightly golden.
   Cool for about 20 minutes.  Use a very sharp serrated knife to slice logs on a diagonal about 3/4-1 inch thick.
   Bake again at 350 deg F for 10-15 minutes.  Until edges are golden.
   24 cookies (slices)

Total Ingredient Cost:  $3.60-ish
Per Cookie:  Calories 95, Fat 4g, Total Carb 8g, Fiber 1g, Protein 1.5g
Daily Values:  Vit A 3%, Vit C 1%, Calcium 0.5%, Iron 2%