Cranberry-Orange Biscotti

Recipe View 5 mins Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper. (5 minutes)

Recipe View 8 mins In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes using a mixer. Beat in the eggs one at a time, then stir in the orange zest, orange extract, and almond extract. (8 minutes)

Recipe View 5 mins In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a stiff dough forms. Gently fold in the chopped cranberries. (5 minutes)

Recipe View 7 mins Turn the dough out onto a lightly floured surface. Divide the dough in half. Shape each half into a log about 8 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving space between them. (7 minutes)

Recipe View 25 mins Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden brown and the logs feel firm to the touch. (25 minutes)

Recipe View 1 hrs Remove from the oven and let the logs cool completely on a wire rack. This is important for easier slicing. (60 minutes)

Recipe View 10 mins Once cooled, use a serrated knife to cut the logs into 1/2-inch thick slices on a slight diagonal. Arrange the slices, cut-side up, on the same baking sheet lined with parchment paper. (10 minutes)

Recipe View 16 mins Bake the biscotti in the oven for 6-8 minutes per side, or until crisp and lightly golden brown. Watch carefully to prevent burning. (16 minutes)

Recipe View 30 mins Remove from the oven and let the biscotti cool completely on the baking sheet before storing in an airtight container. (30 minutes)