Mini Rosemary Biscotti with Dried Cranberries

Nanci and I are catering another Baby Shower in October and one of things we are serving is Butternut Squash Soup served in tea cups as an appetizer.  We have made this with our sisters for Thanksgiving before and served the soup along with a mini cranberry muffin which was really yummy.  I wanted to come up with something a little more savory and a little more crunchy so we thought of making a biscotti with rosemary and cranberries.  Also since we are serving it along side a tea cup of soup a mini biscotti would be much easier to dip and eat.  We tweaked a Mandelbrot recipe that our sister, Karen typically makes for the Jewish holidays and came up with this really delicious slightly savory, slightly sweet biscotti.  We think it will be the perfect accompaniment to our soup.

Ingredients:

1/4 cup margarine
1/3 cup sugar
2 eggs
1 teaspoon vanilla
1 cup white flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teasoon salt
1/2 cup dried cranberries
2 tablespoons fresh rosemary, chopped finely

Preparation:

Preheat oven to 350 degrees F.  Line a baking sheet with a silpat or grease baking sheet with non-stick cooking spray.  In a large bowl cream together margarine and sugar, add eggs and vanilla and mix until combined well.  In a med bowl using a wire whisk, mix together flours, baking powder and salt.  Add dry ingredients to the wet ingredients a little at a time.  This makes a very stiff dough, you may need to use your hands to mix at the end.  Add cranberries and rosemary and knead with your hands until incorporated evenly.   Divide dough in half and using your hands form dough into a long thin, flat loaf on lined baking sheet.  You should be able to make two 10-12 inch loaves that are about 4 inches wide and 1 inch in thick.  Bake in the oven for 25 minute or until the edges of the loaves are lightly brown.  Remove from oven and slice each loaf into 1/2 inch slices.  Lay slices down on baking sheet and return to oven for an additional 10 minutes.  Remove biscotti from oven and let cool on a wire rack.