Cranberry Almond Biscotti

Here's another Biscotti recipe we love to eat. Enjoy with a cup of hot tea or coffee! 

6 tablespoons salted butter
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup slivered almonds
1 cup dried cranberries
Decorating Sugar, optional

Preheat oven to 350 degrees. Line a baking sheet with parchment or a baking liner. In medium-sized bowl, cream together butter and sugar until creamy. Beat in eggs, vanilla, and almond extract. In small bowl, combine flour, baking powder, and salt. Stir in to egg mixture. Dough will be sticky. Add almonds and cranberries. Scoop the dough onto the lined baking sheet and pat it into a flattened log about 13 inches long, 3 inches wide, and about 3/4" thick. Smooth out the top and sides using a wet spatula. Sprinkle with decorating sugar, if desired. Bake for 25 minutes.

Remove from oven. Spray with water, spritzing the sides and top. This will soften the crust just enough to make slicing easier. Reduce oven temperature to 325 degrees. Wait five minutes, then cut crosswise with a sharp knife, 1/2" slices. Place cookie slices on baking sheet standing up on edge. Bake for another 30-35 minutes, until Biscotti feel very dry and are golden around the edges. Remove from oven and transfer to a rack to cool. Makes 2 dozen.
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