Cranberry Orange Biscotti

4 tbsp butter, softened

½ cup sugar

2 large eggs

1 tsp vanilla

¼ tsp almond extract, optional

1¼ cups all purpose flour

¼ cup almond flour

1 tsp baking powder

1 tsp orange zest

1 cup dried cranberries

Preheat the oven to 350 degrees. Lightly grease (or line with parchment paper) one large baking sheet.

Add the butter and sugar to the bowl  of a stand up mixer fitted with a paddle attachment. Cream the butter and the sugar together until it is light and fluffy - about 1 minute on medium-high speed.

Next, add the eggs and vanilla (and almond extract, if using) and mix until well combined. Make sure to scrape the sides fo the bowl a few times so everything gets well mixed.

Add the flour, almond flour, and baking powder and mix just until no large lumps remain, make sure not to overmix! Add the orange zest and cranberries and gently fold them into the batter.

Transfer the batter to the baking sheet and pat it into an oval that is about 14" long, 3" wide and ½" thick. It helps to wet your hands - this is a sticky batter!

Bake the biscotti for 20-22 minutes, or until it is golden brown around the edges. Remove the biscotti from the oven and allow it to cool for 10 minutes.

Slice the biscotti into ½" slices and place them cut side up on the sheet pan. Bake for an additional 15-18 minutes, or until the biscotti are dry and golden brown.

Allow the biscotti to cool fully before transferring them to an airtight container. Store at room temperature for up to two weeks.

Variations: Cranberry orange is perfect for the holiday season but you can easily adapt the flavors. Lemon and dried blueberries, or lime and dried strawberries are two great combinations. Get creative!

https://www.thecookierookie.com/cranberry-orange-biscotti/

Pumpkin Biscotti

4 tbsp butter, softened

⅔ cup sugar

1¼ tsp pumpkin pie spice

¾ tsp cinnamon 

1½ tsp baking powder

½ tsp salt

1 large egg

½ cup pumpkin puree

2 cups all-purpose flour

course sparkling sugar or cinnamon & sugar, optional

Preheat the oven to 350 degrees. Lightly grease (or line with parchment paper) one large baking sheet.

In a medium-sized bowl, beat the softened butter, sugar, spices, baking powder, and salt until the mixture is smooth and creamy.

Beat in the egg and the pumpkin puree. At low speed, add flour, stirring until smooth; the dough will be sticky.

Scoop the dough on the prepared baking sheet. Divide it in half, and shape it into two 10" x 2½" logs. Pat the logs into long rectangles and smooth their tops and sides; a wet spatula works well. If desired, sprinkle with coarse white sparkling sugar or cinnamon & sugar, pressing it in gently.

Bake the dough for 25 minutes, remove from the oven. Reduce the oven temperature to 325 degrees.

Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into ½" to ¾" slices. Be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they will topple over during the second bake. 

Set the biscotti on the edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 40 to 50 minutes, until they're starting to turn golden brown around the edges. They'll still feel quite soft in the middle. Turn off the oven, crack the door a couple inches, and let the biscotti cool right in the oven.

Remove the biscotti from the oven when they're completely cool. Store airtight at t room temperature for several days, or freeze, well-wrapped, for longer storage.

https://www.kingarthurbaking.com/recipes/pumpkin-biscotti-recipe