-
1
Position 1 rack in center and 1 rack in top third of oven and preheat to 325 degrees.
-
2
Using an electric mixer, beat sugar and butter in a very large bowl until well blended.
-
3
Beat in eggs 1 at a time until just blended.
-
4
Mix in orange zest, baking sode and salt.
-
5
Add flour and mix until almost blended - add almonds and cranberries and continue mixing.
-
6
Transfer dough to a floured work surface. Knead it lightly until all of the flour is incorporated and shape it into a square.
-
7
Divide dough into four equal pieces. Form each piece into a 9-inch long by 3-inch wide log.
-
8
Place two logs on each cookie sheet, spacing about 3 inches apart (logs will spread during baking).
-
9
Bake until logs are golden and feel firm when tops are gently pressed, switching and rotating baking sheets halfway through baking (about 55 minutes total baking time).
-
10
Cool logs on baking sheets for 15 minutes. Maintain oven temperature.
-
11
Using a long, wide spatula, transfer logs to cutting board. Using a serrated knife, cut warm logs crosswise into 1/2-inch thick slices. Arrange slices on baking sheets.
-
12
Bake biscotti for an additional 10 minutes. Turn biscotti over and bake until light golden, about 10 minutes longer. (Tip: You can also leave the biscotti without turning and bake it for 15 or 20 minutes on one side.) Transfer to racks to cool completely.
-
13
Stir chocolate in large bowl set over saucepan of boiling water until melted and smooth. OR melt chocolate heatproof bowl in microwave. Make sure you use a bowl large enough to accommodate the biscotti lengthwise when you dip it.
-
14
Dip 1 cut side of the biscotti into the melted chocolate to about 1/4 inch depth. Gently shake off excess chocolate. Place biscotti, chocolate side up, on parchment or wax paper lined baking sheets. Refrigerate until chocolate is firm (about 30 minutes).
-
15
Store biscotti in layers between sheets of waxed paper. These make a beautiful gift layered in a gift box or placed in cellophane gift bags. They also freeze very well.
