Cranberry-Orange Biscotti<\/strong> Preheat oven to 350 F.<\/p>\n Line a cookie sheet with parchment paper. I’ll lightly grease the parchment paper to make removing the biscotti logs easier. Not required, but recommended.<\/p>\n Beat the eggs and sugar until light-colored creamy. If you start mixing the eggs and sugar and then go onto measure out everything else, as well as toasting and chopping the walnuts, you’ll come back and it’ll be done.<\/p>\n Beat in the baking powder, salt, vanilla, orange juice, zest, and extract.<\/p>\n Toss the walnuts and cranberries in with the flour, then add to the egg mixture, beating just until the flour is completely incorporated.<\/p>\n Create two dough logs on the parchment paper. <\/p>\n This is easier said then done. Here is the easiest way: Plop down blobs of dough roughly in two log shapes.<\/p>\n Wet your hands.<\/p>\n Using your wet hands, shape the dough into something resembling two logs.<\/p>\n
\n2 large eggs
\n2\/3 cup (4 3\/4 oz) sugar
\n1\/2 tsp baking powder
\n1\/2 tsp salt
\n1 tsp vanilla extract
\n2 tbsp orange juice
\nZest of one orange
\n1 tsp orange extract
\n1 cup (4 5\/8 oz) dried cranberries
\n1 cup (4 oz) chopped walnuts, toasted
\n2 cups (8 1\/2 oz) all-purpose flour<\/p>\n
![\"Cranberry-Orange](\"https:\/\/i0.wp.com\/c1.staticflickr.com\/1\/745\/32496606571_9ba2ee9884_z.jpg?resize=640%2C360&ssl=1\")
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