Combine flour and baking powder. Beat eggs, sugar, oil and vanilla in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. (Dough will be sticky.) Stir in nuts and cranberries.
Use moistened hands to divide dough into 4 pieces; shape each piece into 7-inch log. Place on parchment-covered baking sheet.
Bake 20 to 25 min. or until lightly browned; cool 15 min. Transfer to cutting board. Use serrated knife to cut each log into 1/2-inch-thick slices; place, cut sides down, on baking sheet. Bake 13 min. or until lightly toasted; cool completely.
Melt chocolate as directed on package. Dip bottoms of biscotti, 1 at a time, into chocolate; let excess chocolate drip off. Return biscotti, cut sides down, to baking sheets. Let stand until chocolate is firm.
Prepare using nut and chocolate trail mix.
How to Store
Store in tightly covered container at room temperature.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
28 servings, 2 biscotti each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.