Almond and Cranberry Biscotti

The author appended a second, self-contained biscotti recipe to this post, split into its own recipe: Basic Biscotti.

Ingredients

• 2 cups (480 ml) all-purpose flour
• 1 1/2 teaspoons (7.5 ml) baking powder
• 3/4 cup (180 ml) sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 teaspoon (5 ml) grated lemon zest
• 1/4 teaspoon (1 ml) salt
• 2 large eggs
• 1 cup (240 ml) toasted slivered almonds coarsely chopped, to toast almonds, 350 deg (175°C) for 8 minutes.
• 2/3 cup (160 ml) dried cranberries

Method

1. Preheat the oven to 350 degrees F (175°C). Line a heavy, large baking sheet with parchment paper.
2. Whisk the flour and baking powder in a medium bowl to blend.
3. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time.
4. Add the flour mixture and beat just until blended. Stir in the almonds and cranberries.
5. Form the dough into a 13-inch (33 cm)-long, 3-inch (8 cm)-wide log on the prepared baking sheet. Bake until light golden, about 30 minutes. Cool for 30 minutes.
6. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch (2 cm)-thick slices.
7. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks.