To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES:
about 4 dozen cookies

INGREDIENTS:

2 sticks room temperature, unsalted butter
2 loosely packed cups light brown sugar
4 large eggs
grated orange zest from 3 large oranges
2 tsp vanilla extract
1/2 tsp almond extract

5 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

1 cup rough chopped almonds (see hints below)
1 cup dried cranberries

PROCEDURE:

Preheat the oven to 350 degrees and use an electric mixer to cream 2 sticks of room temperature, unsalted butter with 2 loosely packed cups of light brown sugar.

At that point, add 4 large eggs, one at a time. Add the grated orange zest from 3 oranges, 2 tsp vanilla extract and 1/2 tsp almond extract and turn the machine off.

Next, use a medium sized mixing bowl to combine 5 cups all-purpose flour with 1 tsp each of baking powder and baking soda, add 1/2 tsp salt. Mix it up and then carefully and slowly add it to the wet ingredients on low speed.

Once that is combined, add 1 cup chopped almonds and 1 cup dried cranberries and mix that until it is just combined.

Turn the dough out onto a floured cutting board and cut it into 4 equal pieces and then roll each one into a 8 or 9-inch long, 2-inch thick log, placing each one onto a parchment paper lined baking tray as you go.

Place the tray onto the center rack of the preheated oven for the first part of the twice baked process.

Let those bake for 20-25 minutes until they're nice and golden brown on top. Let them cool down and turn the oven down to 250 degrees, and then slice the logs crosswise into 1-inch thick cookies, placing them back onto 2 separate baking trays, cut sides down as you go, and then back into the oven.

The biscotti will take another 30-40 minutes to finish up at 250 degrees.

HINTS:

Use either chopped unsalted roasted almonds or raw chopped almonds or, in a pinch, use sliced almonds instead.