Cherry Chocolate Chip Biscotti

Source: Tweaked from a Cooking Light Recipe
Makes: 32

2 3/4 cups all-purpose flour
1 cup sugar
1/2 cup dried cherries
1/3 cup bittersweet chocolate chips
2 teaspoons baking powder
1/8 teaspoon salt
1 tablespoon vegetable oil
2 teaspoons vanilla extract
3 large eggs
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 5 ingredients (flour through salt) in a large bowl. Combine oil, vanilla, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet lined with a silicone mat or coated with cooking spray; flatten each roll to 1-inch thickness.Bake at 350° for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 16 (1/2-inch) slices. Place the slices, standing up, on baking sheet. Reduce oven temperature to 325°, and bake for 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack. Preheat oven to 350°.