Almond And Cranberry Biscotti

1. 1

   In a large mixing bowl, mix together olive oil and sugar with a wooden spoon. Add almond and vanilla extracts, orange zest, and eggs. In a medium mixing bowl, combine flour salt and baking powder; whisk together. Add flour mixture to wet ingredients and stir until just combined, then fold in cranberries and almonds.

2. 2

   Line a large baking sheet with parchment paper or a silicone liner. Wet hands to prevent sticking and divide dough in half, lifting out the first half. Start to elongate the dough into a log by holding it vertical briefly and then shape the dough into a log about 12 inches long by 2 inches wide on one side of the baking sheet. Rewet hands if necessary and repeat with remaining dough half. Lightly wet fingers to smooth tops of logs.

3. 3

   Bake in a preheated 350 F degrees oven on the middle rack until the log tops are light brown, about 35 minutes. Halfway through baking, rotate baking sheet front to back. When logs are ready, remove baking sheet from oven and cool logs on baking sheet for 10-15 minutes. Reduce oven temperature to 275 degrees F. Using a bread knife, cut logs into 3/4 inch pieces (minimize sawing) from the top down. Place pieces cut side down and return to the oven to bake until lightly golden, about 8-10 minutes. Remove baking sheet from oven and turn pieces to bake the other cut side for 8-10 minutes.

4. 4

   Remove baking sheet from oven, let biscotti rest on sheet for 5 minutes and cool completely on wire rack. Keep in an airtight container for one week.

* Per serving · 4 servings · Values may vary.

No additional tips available.