Cranberry Walnut Biscotti

Ingredients:

• 1 1/2 cups all purpose flour, plus more for dusting
• 1 tablespoon Canola oil
• 8 ounces box of corn muffin mix
• 1 cup dried chopped cranberries
• 3 eggs
• Juice of 1/2 lemon
• 1 teaspoon lemon zest
• 2/3 cup chopped milk chocolate
• 8 ounces semi sweet chocolate
• 2/3 cup sugar
• 1 teaspoon vanilla
• 3/4 cup chopped walnuts
• 2/3 cup chopped white chocolate

Instructions:

1. Preheat oven to 350 degrees.
2. Line baking sheet with parchment paper.
3. Mix the flour, muffin mix, sugar, cranberries, walnuts, lemon zest and both chocolates together.
4. Make a well in the center and add eggs and vanilla.
5. Mix in with a fork, then add lemon juice to form a stiff dough.
6. Using well floured hands, knead dough until consistency is uniform.
7. Form a 12″ x 4″ log of dough, and place on baking sheet.
8. Bake 30 minutes, or until golden brown. Remove and let cool on baking rack for about 10 minutes.
9. Using a serrated knife, gently slice the log in thin slices (roughly 3/4″ wide). Return slices to parchment lined pan and bake for an additional 20 minutes. Cool and add chocolate drizzle (melted in a double boiler)

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