Chocolate Chip Biscotti

Servings: 20
2 Points per Serving, 1 cookie per serving

2 serving cooking spray or enough to coat baking sheet
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp table salt
1 oz mini chocolate chips, about 3 tbsp
1 cup sugar
2 large eggs
1 Tbsp canola oil
1 tsp vanilla extract

Heat oven to 325°F. Lightly coat a large baking sheet with cooking spray.

In a medium bowl, whisk flour, baking powder and salt until combined. Stir in chocolate chips and set aside.

With an electric mixer, beat sugar, eggs, oil and vanilla until frothy, about 2 minutes. Make a well in the center of dry ingredients and pour in egg mixture. Stir just until moistened and dough forms. Shape the dough into a 13- by 3-inch log on baking sheet.

Bake log 30 minutes and set aside to cool for 10 minutes. Reduce oven to 300°F.

Cut warm log crosswise on a slight diagonal into 1/2-inch thick slices. Stand slices, about an inch apart, on baking sheet and return to oven for 12 minutes. The centers will be soft, but biscotti will crisp when cooled.