Cranberry Nut Biscotti

I tried this recipe for biscotti from King Arthur Flour today, and they are excellent!  The semolina flour is similar to cornmeal, and gives a wonderful crumby texture, and the Fiori di Sicilia is a light buttery orange flavor, and smells heavenly!

CRANBERRY NUT BISCOTTI

• 5 tablespoons melted butter
• 2/3 cup granulated sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 3 to 4 drops Fiori di Sicilia
• 2 teaspoons Vanilla
• 2 large eggs
• 1 cup King Arthur Unbleached All-Purpose Flour
• 3/4 cup semolina flour
• 1 cup dried cranberries
• 1 cup chopped pecans or almonds 

Instructions

1. Preheat the oven to 350°F, and grease a large baking sheet.
2. Stir together the melted butter, sugar, salt, and baking powder.
3. Beat in the Fiori and vanilla, then the eggs.
4. Blend in the flours, cranberries, and nuts; the dough will be stiff.
5. Place on the prepared baking sheet and form the dough into two flattened logs about 10" by 3".
6. Bake the biscotti dough for 30 to 35 minutes, remove from the oven, and cool for 10 minutes until you can handle the logs carefully.
7. Slice on the diagonal into 1/2" to 3/4"-thick pieces. Place them back on the baking sheet, standing them on edge if you can; this will ensure they bake evenly.
8. Reduce the oven temperature to 325°F and bake for 22 to 26 minutes, until golden.
9. Remove from the oven, and allow to cool on the baking sheet; biscotti will become crisp as they cool. Store airtight.
10. Store airtight for several weeks. 
11. 
    

Approx. 2 dozen slices

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