Almond Cranberry Biscotti

What is better than a nice cup of coffee? Biscotti and nice cup of coffee. To all the fans of this Italian cookie, are they crispy and fresh after the second bake? or are they just stale from sitting out on the self of the grocery store since the exp. date is next year? I just was sick of eating stale cookies, or moreover, cookies that have so much sugar, or so many preserves that all you can read is flour.
I turned to my baking bible and started my quest to make the biscotti that my husband remembers his italian grandmother making.

Almond Biscotti
2 cups AP flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons butter unsalted, softened
1 cup sugar
2 eggs
1 teaspoon almond extract
1 cup almonds, toasted and chopped coarse
1 cup sweetened dried cranberries (optional)
2 tablespoons grated fresh orange zest (optional)

Heat oven to 350 degrees adjust rack to a upper middle position
In a medium bowl, whisk flour, baking powder and salt together.

Using a stand mixer, beat together butter and sugar together for 3-6 minutes; or until it is light and fluffy

Then add the eggs one a time, and add the almond extract.

Add the almonds and mix until just incorporated.

 

On a baking sheet, lay out parchment paper on it. Then with floured hands shape the dough into two portions. Pat each into a rectangle 10 inches long and 3 inches wide.

Bake until top is slightly golden brown, about 30 minutes, rotating halfway through.

Let it cool for 10-15 minutes
Then slice diagonally into 1/2 inch slices.




 Place back on the baking sheet cut side down for an additional 10 minutes.
Then flip to the other cut side for another 10 minutes.
Let it cool before serving