I haven’t posted for over 2 months ! Even my daughter told me I have to start working on my blog again. Yeah…. sorry….working for the Christmas markets and other commitments had taken up all my time and I had to “abandon” my blog for a while. But here I am ! And I promise it won’t be another 2 months before I post again.

I love biscotti ! It is something that I would order every time I visit a new bakery. Maybe I am weird, but I actually enjoy them without dipping into anything. That’s why I only leave them in the oven for about 10-15 minutes during the second-bake, so they won’t be too dry and hard. You can also make this recipe with almonds. Just add a little bit of almond extract and replace the dried cranberries with some toasted almond slices, or you can have both.

Christmas is just around the corner, so I wish you all a Merry Christmas and a wonderful holiday !

Makes about 18 – 20 pieces

• 60 g unsalted butter, softened
• 180 g granulated sugar
• 2 eggs
• 30 mL orange juice
• Zest of 1 small orange
• 5 mL pure vanilla extract
• 5 mL orange extract
• 360 g all-purpose flour
• 3 g baking powder
• 3 g baking soda
• 2 g salt
• 60 g dried cranberries

1. Preheat to 350ºF
2. Sift together flour, baking powder, baking soda and salt
3. Cream together butter and sugar (either by hand with a spatula or a mixer)
4. Add eggs, orange juice, zest and extracts, mix until blended
5. Add flour mixtures in 2 parts, mix until combined
6. Stir in cranberries
7. Divide dough into half, press down and form each one into a flat log, approximately 30 cm x 10 cm x 2 cm (you can freeze the logs if not baking right away)
8. Place in baking sheet lined with parchment paper and bake for about 30 minutes
9. Remove from oven, turn heat down to 300ºF
10. Let cool until manageable, about 10-15 minutes
11. Cut with a serrated knife into 1/2 inch-wide pieces (either diagonally or vertically)
12. Place on baking sheet, and bake for another 10 -15 minutes, flipping half way