Cranberry Almond Biscotti

This recipe is adapted from Williams-Sonoma, "Essentials of Baking".  I never thought that baking biscotti is so simple.  This recipe yields 24 crisp cookies and they are such perfect gifts to friends.  

Ingredients:

2 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

3/4 cup sugar

1/2 cup unsalted butter

1 1/2 teaspoons grated orange zest

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

1 cup roasted sliced almonds

1/2 cup dried cranberries

1.  Preheat oven to 350F.  Line a baking sheet with parchment paper.

2.  In a bowl, sift together the flour, baking powder and salt.  Set aside.

3.  In a mixing bowl, combine eggs and sugar.  Beat on medium speed until light in colour and thick.

4.  Beat in the melted butter, orange zest, and vanilla and almond extracts on low speed until blended.

5.  Add the dry ingredients and beat until incorporated.  

6.  Using a wooden spoon, stir in the almonds and cranberries.  The dough will be soft and sticky.

7.  Divide the dough into 2 equal portions and form into logs of 10 inches long, spacing them 3 inches apart.  Press the logs gently to make them about 3 inches wide.  

8.  Bake the logs until they are crisp and golden, about 20-25 minutes.  Remove from the oven.  Reduce the oven temperature to 300F.  Let the logs cool on the baking sheet for 10 mins.

9.  Transfer the logs to a cutting board.  Using a serrated knife, cut each log crosswise on the diagonal into slices 3/4 inch thick.  

10. Arrange the slices, cut side down and at least 1/2 inch apart, on the baking sheet.

11. Return to oven and bake until the cookies are crisp and brown on the outside, 17-22 mins.

12. Let the cookies cool on the baking sheet for 5 mins, then transfer them to wire racks to cool completely.

13. The interior of the cookies become crisp as they cool.  Store in an airtight container at room temperature for up to 2 weeks.