½ cup room temp butter
1 cup white sugar
1 Tbsp. orange zest
1 tsp. orange extract
¼ tsp. almond extract
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
6-8 oz. of fresh or dried cranberries
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
Beat butter and sugar together in a bowl until creamy. Beat in eggs, orange zest, orange extract, and almond extract. Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
Bake in the oven until the edges are lightly browned; 20-25 minutes. Let logs cool completely on wire racks. Cut logs into slices and lay them on a parchment lined baking sheet. Bake biscotti until crisp and lightly golden brown, about *10-12 minutes.
*baking time may need to be longer when using fresh cranberries due to the added moisture they provide to the dough.
recipe c/o: allrecipes.com