Cranberry Orange Biscotti

Made with locally dried cranberries, this biscotti is a guest favorite at tea time.

1 3/4 C flour
1/2 t baking soda
1/2 t baking powder
1/8 t salt
1 T cinnamon
1/2 C room temperature, unsalted butter
1 C sugar
2 T grated orange zest
1 1/2 t orange extract
2 eggs
1 1/2 C chopped walnuts
1 1/4 C dried cranberries

Lightly butter a baking sheet & dust with flour, shaking off excess.
Sift together first five ingredients; set aside.
Combine butter, sugar, orange zest & extract in a large bowl. Beat until light & fluffy with mixer on high speed. Mix in eggs, one at a time, beating well after each egg. Reduce speed to low, add nuts & berries & mix in. Add the flour mix, & mix just until incorporated. Cover & refrigerate until well chilled ~ 1 hour.
Divide dough in half. Using lightly floured hands, roll each half on floured surface into a 1 1/2" diameter log. Space logs on baking sheet, 5" apart.
Bake until light brown & firm, about 30 min. Cool on baking sheet for 10 min. Carefully transfer to cutting board.
Cut crosswise into 3/4" slices. Arrange, cut side down, on baking sheet & bake 10 min, or until golden brown. Cool on rack.

Recipe Summary:
Yield: 36
Prep Time: 1 1/2 hours
Cook Time: 50 minutes

Other recipes by The Black Friar Inn:
Smoked Salmon Fritata
Cold Peach/Strawberry Soup

Recipe Provided By:
The Black Friar Inn
Bar Harbor, ME

Bar Harbor Bed and Breakfast Inns