Cranberry-orange Biscotti

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 1 1/2 cups dried cranberries
• 2/3 cup orange juice
• 1/2 cup butter (no substitutes)
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 2 eggs
• 4 teaspoons finely shredded orange peel
• 2 1/4 cups all-purpose flour
• 1/3 cup chopped crystallized ginger (optional)

Recipe

• 1 place cranberries in a small bowl. heat orange juice in a small saucepan until warm; pour over berries and let stand 10 to 15 minutes or until cranberries are soft. drain well, pressing berries to remove excess liquid. discard juice; set cranberries aside.
• 2 beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. add sugar and baking powder; beat until combined. beat in eggs and orange peel. beat in as much flour as you can with the mixer. stir in remaining flour with a wooden spoon. stir in cranberries and ginger.
• 3 divide dough into three portions. with lightly floured hands, shape each portion into a 9x2-inch log; place logs 3 inches apart on an ungreased cookie sheet. bake in a 350 degree f oven for 25 minutes or until tops are lightly browned. cool on pan on a wire rack for 20 minutes. reduce oven temperature to 300 degrees f. cut each roll diagonally into 1/2-inch-thick slices.
• 4 place slices upright on cookie sheet, leaving 1/2 inch between slices. bake in 300 degree f oven for 15 minutes. transfer to wire racks and cool. store up to 3 days in a covered container at room temperature or freeze up to 3 months in a freezer container. makes about 40.