Cranberry-Orange Biscotti

Photo: Patricia Turo

Ingredients

Dry Ingredients

20 ounces flour

6 ounces sugar

3 teasspoons baking powder

1 ounce walnuts, chopped

2 ounces dried cranberries, chopped

Wet Ingredients

2 eggs, beaten

1/2 pound melted butter

1 zest and juice of a large lemon

1 zest and juice of a large orange

Frosting

1 ounce confectionary (powdered) sugar

3 1/2 tablespoons milk

2 teaspoons of lemon juice

drops of extract/liqueur (of your choice)

1 ounce orange juice

Preparation

DOUGH

Mix the flour with the baking powder. Beat the sugar and eggs and butter together and mix well. Slowly mix in the flour mixture. Fold in the orange and lemon zest and the chopped walnuts. Wrap the dough in plastic wrap and refrigerate it for one hour.

ASSEMBLY

BAKE

Bake in the oven @ 350ºF until they turn brown at the bottom approximately 15 minutes. Remove from the oven and allow them to cool on a rack. Slice on the diagonal and return them to the oven, toasting them for 3 minutes on one side. This will harden them but not toast them.

Do not cut them if you are freezing them, but freeze the loaves whole.

FROSTING

Frost the biscotti when they've cooled.

Add lemon juice and extract to the confectionary sugar. Slowly add in the milk until all confectionary sugar is mixed in and frosting is smooth. It should not be too thin or it will all drip off the cookies and dry transparent. The frosting should be thick enough so that it sits on the top of the cookie.