Cranberry Orange Biscotti

Who doesn't love biscotti?  It's a wonderful treat with a cup of coffee or tea , or as a snack.  Biscotti has just the right amount of sweetness to it.  Some call them biscuits, which I would never put them in that category, they are more like an upscale gourmet cookie to me.  I would much rather have a biscotti than a biscuit! The store brands are good, but homemade, just like anything else is always better.  This recipe is fast and easy to make and they taste so good.  The flavor of orange and cranberry together is always a hit.  If you want to add almonds, go ahead, it won't hurt it, I make mine both ways, the recipe is below.

Start with the best ingredients.  Mix it up and add the cranberries.

 Shape into two long logs of dough on a parchment paper covered baking sheet, and into the oven.  The logs should look like the ones on the right when baked.  They do spread when baked.

 Up close and personal - look at those berries bursting out of there!  Slice them into biscotti.

Put back in the oven to brown and crisp them up.

And you just made biscotti!  See how easy that was.

 Cooling off the biscotti.

Cranberry Orange Biscotti

Ingredients

Parchment Paper

3 Tbsp. orange zest, about 4 oranges

3 1/2 cups of flour

1 Tbsp. of baking powder

1/2 tsp. table salt

1 1/2 cups of sugar

1 stick plus 2 Tbsp. unsalted butter (10 Tbsp.), melted

3 large eggs, lightly beaten

1 Tbsp. pure vanilla extract

1 1/2 cups of dried cranberries

1/2 cup sliced almonds (see note)

Directions

Preheat oven to 350 degrees.  Line a baking sheet with the parchment paper and set aside.  Zest the oranges and set aside.  Combine the flour, baking powder and salt in a bowl, stir them together and set aside.  In a large mixing bowl beat together the sugar, melted butter, eggs, vanilla extract and the orange zest until all is combined.  On medium speed gradually add in the flour mixture until a very soft dough forms.  Stir in the the cranberries with a wooden spoon.

Flour your hands, shape dough into a ball.  Divide the dough into 2 equal pieces.  Flour your work surface and start with 1 piece of the dough.  If need be, sprinkle with flour so you can work with the dough easily and it won't be too sticky.  Shape it into a log about 12" x 3" in size and place on one side of the cookie sheet but not too close to the edge.  Do the same step for the other piece of dough.  Your logs should be side by side on the sheet, not too close to the edge and not too close to each other so they have room to spread.  Bake for 30 - 35 minutes.  Remove from the oven, but keep the oven on so it stays at the 350 degree temperature. Let them cool on the baking sheet for about 20 minutes.

Take the logs off the sheet and throw the parchment paper away.  Wipe the sheet if any moisture has built up under the paper.  Using a cutting board and a sharp bread knife, carefully cut the logs into equal 1/2 inch pieces.  Place the pieces, cut side down, back onto the baking sheet.  Bake in the oven for about 12 minutes or more (depending on your oven) until they are golden.  Transfer them to a cooling rack.  Store in an airtight container.  Makes about 32 biscotti.

NOTE:   If you are using the almonds you can add them to the batter or sprinkle them on top of the logs before baking.  If using on top press them lightly onto the dough.  Be careful not to press too hard you do not want to flatten the dough.