Cranberry-Orange Biscotti

Adapted from Pillsbury Annual Recipes 2009

Ingredients:

½ cup sugar
½ cup brown sugar
¼ cup sweet butter
2 tsp grated orange zest
3 eggs
3 cups all-purpose sifted flour
3 tsp baking powder
¾ cup dried cranberries
¼ cup almonds or walnuts

Glaze:

1 cup dark chocolate chips
1 tsp orange zest

Preheat oven 350 degrees:

Combine sugar, brown sugar and butter and mix with an electric mixer.

Add 2 tsp orange zest and eggs and beat well.

Stir in flour and baking powder.

In food processor combine cranberries and nuts and chop and add to mixture.

Shape dough into 3 rolls about 6 inches long. Place the rolls about 3 inches apart on cookie sheet: flatten each to form ¾ inch thick rectangle.

Bake 20-25 minutes or until light golden brown and centers are firm to the touch.
Let cool about 5 minutes.

With serrated knife, cut each rectangle to ½ inch slices: place, cut side up, on cookie sheet.

Bake 6 to 8 minutes or until top surface is slightly dry. Turn cookies over: bake 6 to 8 minutes longer.

Melt chocolate in saucepan on low heat, stirring until smooth. Remove from heat: dip bottom side of biscotti in chocolate.

Store the biscotti in tightly covered container.

Biscotti is a treat for dunking! Biscotti is a hard cookie, I recommend you dunk!

Enjoy!