Cranberry Orange Biscotti

Instructions

1. Prep: Preheat oven to 350 F (180 C). Line a half sheet pan with parchment paper and set aside.
2. Sift Dry Ingredients: In a large mixing bowl sift the flour, granulated sugar, brown sugar (you have to sort of work that through the sieve), salt, and baking powder. Give the ingredients a quick whisk to evenly distribute. Alternatively, if you do not have a sieve, you can whisk the ingredients together thoroughly.
3. Whisk Wet Ingredients: Combine the oil, eggs, orange zest, and almond extract in a small mixing bowl and whisk together.
4. Mix Dough: Add the wet ingredients into the dry ingredients and use a spoon or a rubber spatula to stir the ingredients together. The mixture will be somewhat dry and shaggy. Add the dried cranberries into the bowl and stir in.
5. Knead & Shape: Quickly knead the dough a few times in the bowl until it all comes together as one cohesive dough. Split the dough in two equal pieces and move them to a baking sheet. Shape each piece of dough into a log about 10" (25 cm) long by 3" (7.5 cm) wide. The logs should fit side by side with the longer side of the log running parallel to the shorter side of the pan.
6. First Bake: If desired, brush the logs with egg wash and sprinkle with coarse sugar. This is optional. Bake at 350 F (180 C) for 25-30 minutes until golden brown on the outside and the edges are all set. Allow the logs to cool for about 15 minutes. Reduce the oven temperature to 325 F (163 C).
7. Slice & Second Bake: Slice the logs diagonally across the short side about 1/2" (1.25 cm) thick. Lay the pieces cut side down and bake at 325 F (163 C) for 12 minutes. Flip each piece over and bake for another 10-12 minutes until the outside of the cookies feel toasted but they still give a little when pressed in. They will crisp up more when cooled.
8. Store: Once completely cooled, store in an airtight container at room temperature for up to 1 month or in the freezer for up to 3 months.