|Cutting the Baked Biscotti|
|Separate the Dough Into Halves|
1 1/2 cups white granulated sugar
1/2 teaspoon almond extract
2 1/2 cups flour, plus a little extra
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups dried cranberries (about 6 ounces)
6 ounces white coating chocolate (see note)
Preheat oven to 350F degrees. Lightly grease a baking sheet or line with silicon pads.
In a large bowl of an electric mixer, beat butter on medium speed for 30-45 seconds with the standard mixing paddle attachment. Mix in the sugar, then add the eggs and almond extract mixing until well combined. In a separate bowl, whisk together flour, baking powder and salt. Switch to the dough hook attachment. Mix in the flour a little at a time until combined. Add and cranberries and mix.
|Ready for the first baking.|
Shape each portion into an 11-inch long roll. Transfer to the prepared baking sheet and straighten so they are approximately three inches apart. Slightly flatten the tops of each roll with your fingers until the rolls are about 2 1/2 inches wide.
|The second baking dries the biscuit.|
Preheat oven to 350F degrees. Transfer to a cutting surface and using a sharp serrated knife or electric knife, cut each roll diagonally into 1/2 inch slices. Place cut side down on a prepared baking sheet. Bake for eight minutes, remove from oven and turn each piece over. Bake an additional 8 minutes on the second side and remove from the oven. Cool on the baking sheets, to permit some additional baking time out of the oven.
|Cranberry on the Left|
Biscotti can be stored in an air tight container for up to 3 months if kept in a cool, dry place.