Carob Chip Biscotti

When I heard that my building was shutting down its elevators this past weekend due to the impending hurricane (I live on the 23rd floor), I decided it was a good weekend to come home. Given the crappy weather and fact that absolutely nothing was open, I threw on a pair of old sweats within minutes of walking in the door, put on an old Meg Ryan movie, and went on a bit of a baking spree. This recipe, which comes straight out of Cooking Light, has become a staple in my house. The biscotti are crunchy and sweet and, at fewer than 100 calories each, surprisingly healthy. You can add whatever you'd like - the original recipe calls for chocolate chips and dried cherries - but we all love these cookies with carob chips. If you've never had carob, I really recommend it: it's a bit more delicate than chocolate, a little less sweet, and contains no caffeine (and three times as much calcium).

Ingredients:
2 cups flour
1 cup whole wheat flour
1 cup sugar
3 eggs
2 tbsp vegetable oil
2 tsp vanilla
2/3 cup carob chips

Directions:
Preheat oven to 350 degrees
Combine flours in medium bowl
Beat sugar and eggs in a separate bowl until fluffy, then beat in oil and vanilla
Stir in flour mixture and carob chips
Divide dough in half
Roll each portion into a log (about 10 inches long and 1 inch thick)
Arrange on greased baking sheet / silpat
Bake for 25 minutes, or until lightly browned
Remove and let cool for 10 minutes
With a bread knife, cut each log diagonally into 15-20 peices
Arrange on baking sheet
Bake for 7 minutes
Remove, flip biscotti over, and bake for another 7 minutes
Allow to cool (biscotti will harden as they cool)

About 40 biscotti