As many of you know I'm slightly obsessed with cookies (my Cookie Crazy Pinterest board proves this). When it comes to biscotti I figured it was too difficult to make and easier to buy, but I was definitely wrong. These Cranberry Almond Biscotti were actually very easy to prepare and tasted delicious.
Biscotti requires baking twice to give the cookie that distinct crisp outside and slightly soft center. Enjoy these Cranberry Almond Biscotti with a cup of coffee for breakfast or an afternoon snack. You could also substitute the cranberries with your favorite dried fruit such as cherries, blueberries or apricots.
1 1/4 cups + 2 tablespoons all-purpose flour
3/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cups sugar
1 egg yolk
3 tablespoons butter (melted)
3/4 teaspoons orange zest
1/2 cup coarsely chopped almonds
1/4 cup dried cranberries
Preheat oven to 325 degrees F. Lightly grease a cookie sheet and set aside. In a large bowl combine the flour, baking powder, salt, and sugar. Make a well in the center of the flour mixture and place egg and egg yolk in the well. Stir the eggs into the flour mixture. Add the butter and orange zest and stir until the dough starts to form a ball. Stir in almonds and cranberries.
On a lightly floured surface, shape the dough into a 14-inch-long loaf. Flatten the loaf until about 1 1/2 inches wide. Bake for 25-30 minutes or until firm and light brown in color. Let stand on cookie sheet on a wire rack for 15 minutes.
Transfer the log to a cutting board and using a serrated knife cut the loaf diagonally into 1/2 inch slices. Place the slices, cut side down, on cookie sheets. Back for 10 minutes. Turn cookies over and bake for 10-15 minutes more or until they are crisp and golden brown. Transfer to a wire rack and let cool before serving.