CRANBERRY ORANGE BISCOTTI

Having a half bag of frozen cranberries in my freezer, I set out to find a recipe that called for fresh cranberries.  I landed on a biscotti recipe that fit the bill.    The recipe also suggests that you can use dried cranberries, which would probably be a bit sweeter.  If you're looking for a little tart with your sweet, go with the frozen variety.

INGREDIENTS:

½ cup room temp butter

1 cup white sugar

2 eggs

1 Tbsp. orange zest

1 tsp. orange extract

¼ tsp. almond extract

2 3/4 cups all purpose flour

1 tsp. baking powder 

½ tsp. baking soda

½ tsp. salt

6-8 oz. of fresh or dried cranberries

DIRECTIONS:

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.

Enjoy!

recipe c/o:  allrecipes.com