Cranberry Rosemary Biscotti

3 cups 750 ml   White Flour
2 tsp 10 ml   Baking Powder
0.5 tsp 2 ml   Salt
0.5 cup 125 ml   Brown Sugar
3   large Eggs
2 tbsp 30 ml   Vegetable Oil
3 tbsp 45 ml   Rosemary
0.75 cup 80 ml   dried Cranberries

1. Preheat oven to 350*F. Stir flour, baking powder, salt together. Beat Eggs, sugar, oil and rosemary together in a separate bowl until smooth.

2. Slowly add the wet mixture to the flour mix and keep beating. Add the dried cranberries. Wet your hands with cold water, and form the dough into two logs, roughly 3 inches wide by 8 inches long.

3. Bake logs for 30 minutes. Remove from oven and let cool for 20-ish minutes. Reduce oven temperature to 300*F. Once cooled, cut logs into slim 1/2 inch wide slices. Lay biscotti slices on a parchment lined baking sheet and bake for another 20 minutes.

4. Bake until crispy and golden, around 20-25 minutes. Remove and let cool.

Serve with appetizers. This biscotti pairs amazingly with tangy goat cheese.