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/