Cranberry Almond Biscotti

It was rainy and dark here in Montreal yesterday evening, and so it seemed like the perfect opportunity to curl up on the couch with a good book, a cup of tea, and some tasty biscotti. This recipe was given to me by my friends A&J from Edmonton - thanks guys!

Ingredients:

• 1 3/4 cups flour
• 2 tsp baking powder
• 3/4 cups almonds
• 3/4 cups dried cranberries
• 2 eggs
• 3/4 cups sugar
• 1/3 cups butter
• 2 tsp vanilla
• 1/2 tsp almond extract
• Grated orange rind
• 1 egg, lightly beaten

In a large bowl, combine flour and backing powder. Add almonds and cranberries.

Whisk together eggs, sugar, butter, vanilla, almond extract and orange rind until creamy.

Combine wet and dry ingredients until a soft dough forms. Transfer dough to a lightly floured work surface, and form into two 12-inch long logs. Brush logs with lightly beaten egg. Transfer to baking sheet and bake at 350F for about 30 minutes (or until dough becomes firm).

Remove from oven and let cool for about ten minutes. Transfer the logs to a cutting board, and with a sharp knife (you'll need patience and a sharp knife to get through those almonds!) cut diagonally into 1-inch thick slices.

Stand the cookies up on the baking sheet, and bake for another 15 to 20 minutes, or until golden and delicious looking.

Once the biscotti has cooled, grab your book and a warm drink, and head for your most comfortable chair...