Cranberry-Orange Biscotti (Adapted from Pillsbury Annual Recipes 2009)

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Ingredients:
½ cup Sugar
½ cup Brown Sugar
¼ cup sweet butter
2 tsp grated orange zest
3 eggs
3 cups all-purpose sifted flour
3 tsp baking powder
¾ cup dried cranberries
¼ cup almonds or walnuts
Glaze:
1 cup dark chocolate chips
1 tsp. orange zest

Preparation

Preheat oven 350 degrees:

Combine sugar, brown sugar and butter and mix with an electric mixer.

Add 2 tsp orange zest and eggs and beat well.

Stir in flour and baking powder.

In food processor combine cranberries and nuts and chop and add to mixture.

Shape dough into 3 rolls about 6 inches long. Place the rolls about 3 inches apart on cookie sheet: flatten each to form ¾ inch thick rectangle.

Bake 20-25 minutes or until light golden brown and centers are firm to the touch.
Let cool about 5 minutes.

With serrated knife, cut each rectangle to ½ inch slices: place, cut side up, on cookie sheet.

Bake 6 to 8 minutes or until top surface is slightly dry. Turn cookies over: bake 6 to 8 minutes longer.

Melt chocolate in saucepan on low heat, stirring until smooth. Remove from heat: dip bottom side of biscotti in chocolate.

Store the biscotti in tightly covered container.

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