Biscotti

Orange Cranberry Biscotti :-

Ingredients:
1/2 c. butter
3/4 c. granulated sugar
2 eggs
2 tbsp. orange zest (roughly 2 oranges, fully zested)
2 tbsp. orange juice
2 1/4 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. chopped dried cranberries
3/4 c. toasted and chopped almonds

Method:
1) Cream butter and sugar. Mix in eggs, one at a time. Stir in orange zest and juice.
2) Sift together the flour, baking power and salt, then stir into the creamed orange mixture.
3) Fold in the cranberries and almonds.
4) On a lightly floured surface, knead the dough 3-4 times, just until it is smooth. Separate the dough in to two equal halves.
5) Roll each half into a log about 1.5 inches wide and 10 inches long (but seriously, don’t whip out the measuring tape or anything…an approximation will work out just fine). Place the rolls on a greased cookie sheet, and flatten slightly.
6) Bake at 350 degrees for 20-25 minutes, until firm to the touch and slightly browned around the edges.
7) Cool for 10-15 minutes, or until you can comfortably touch the baked logs.
8 ) Using a long, serrated knife, cut the logs crosswise, at a diagonal, into roughly 1/2 inch slices. Place each slice cut-side down on the cookie sheet and bake for 10 minutes. Flip the cookies over, and bake for 10 minutes more.

Makes 20-30 biscotti, depending on thickness