We had our first snow day on Friday and I promised Chris, if it snowed, I’d make him Cinnamon Biscotti. And I kept my promise. This recipe originally came from Cooking Light but I modified it with the addition of Cinnamon chips and because I don’t use margarine and didn’t feel like melting butter, I used canola oil.

Cinnamon Biscotti

2 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
3 large eggs
2 tablespoons canola oil
2 teaspoons vanilla extract
1/2C cinnamon chips
2 tablespoons sugar
1/2 teaspoon ground cinnamon

Preheat oven to 325°.

Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine eggs, oil, and vanilla; stir with a whisk. Add to flour mixture with cinnamon chips, stirring just until moist.

Turn dough out onto a lightly floured surface; knead lightly 10 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet lined with parchment; flatten to a 3/4-inch thickness. Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon; sprinkle over dough.

Bake at 325° for 30 minutes. Remove roll from baking sheet; let cool 10 minutes on a wire rack. Cut roll diagonally into 24 (1/2-inch) slices. Place, cut sides down, on a baking sheet. Bake at 325° for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on a wire rack.

Yield: 24 biscotti

They’re 2 points each. I baked them in the morning and they were gone by that night.