The AJC is an essential resource for so many in our community, and the work they do to support our friends and neighbors is invaluable. Even during these difficult times, AJC operates a food pantry in partnership with Loaves & Fishes which serves up to 300 people each week. AJC staff reacted quickly to changing circumstances in the early days of the pandemic to facilitate remote learning pods for children of essential workers, which are still in operation. They also provide social services, including medical and dental clinics, adult education and ESL classes, financial literacy counseling, and many other services to keep our community vibrant and healthy. My family is proud to support their mission by making financial and in-kind donations as often as we can, and we hope you'll pitch in as well.

Ingredients

Biscotti:

• 2 1/2 c all-purpose flour, plus more for kneading
• 1 c brown sugar, packed
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 c (1/2 stick) cold unsalted butter, cubed
• 3 eggs
• 1 tbsp vegetable oil
• 1 tsp vanilla extract
• 3/4 c dried cranberries
• 3/4 c semisweet chocolate chips

Egg wash:

• 1 egg
• 1 tbsp milk

Toppings (optional):

• 1 1/2 c semisweet chocolate chips
• 1/2 c chopped nuts

Directions

1. Preheat oven to 350ºF and line two baking sheets with parchment paper or silicone baking mats.
2. Mix flour, brown sugar, baking powder, and salt together in a large bowl until well-combined. Using a pastry cutter or two forks, cut in the butter until the mixture is crumbly.
3. In a separate bowl, combine 3 eggs, oil, and vanilla extract. Add wet ingredients to dry ingredients, mixing until just combined. Fold in cranberries and 3/4 cup chocolate chips.
4. Turn dough onto a lightly floured work surface. With floured hands, knead 5-10 minutes, until dough has the texture of Play Doh. If dough is too sticky, add up to 2 tablespoons of flour, a little at a time, to make dough workable.
5. Divide dough into two equal balls and shape into logs 8-10 inches long each. Transfer one dough log to each prepared baking sheet, gently flattening each to approximately 3/4-inch thick.
6. Mix 1 egg and the milk together in a small bowl to create an egg wash. Use a pastry brush to lightly brush the egg wash onto the top and sides of each slab.
7. Bake for 25 minutes, until the top and sides of the slab are lightly browned. Remove from oven and keep oven warm. Allow slabs to cool for 10 minutes or until they are cool enough to touch.
8. Moving each cookie slab from the baking sheet to a flat work surface, cut the slabs into 1-inch thick slices. *Do not cut your slabs while they are on silicone baking mats!* Set slices cut-side up on the baking sheets, leaving some room between slices to avoid sticking. 
9. Return baking sheets to oven for 8-10 minutes, depending on your preference for how crunchy the biscotti should be. Turn biscotti over and bake again for 8-10 minutes.
10. Allow biscotti to cool completely before decorating, if you choose to do so. Melt 1 1/2 cups chocolate chips using a double boiler or in 15-second increments in the microwave, stirring between each increment, until completely melted and smooth. Dip ends of biscotti into the melted chocolate or drizzle melted chocolate over biscotti using a spoon or spatula. Add chopped nuts to the melted chocolate. Return biscotti to baking sheets while chocolate sets, cool in the refrigerator 10 minutes before enjoying with a hot cup of coffee.
11. Biscotti will stay fresh at room temperature up to 1 week or in the refrigerator up to 2 weeks.