Cranberry Almond Biscotti

This...is my most favorite thing I've ever made. No joke. I have an obsession with Craisins and pretty much anything that has these little morsels in them, I will devour. Yum.

I decided to make my dad some biscotti for Father's Day this year to along with the coffee I bought at a local coffee shop. My dad loves his afternoon coffee with his "snicky-snacks." I had recently had a cranberry orange scone at Starbucks that was to. die. for. so this recipe was already a keeper.

Though I know I am no pro to the biscotti world yet (mine always turn out to be more on the scone-side than anything), I think I'll keep trying new biscotti recipes after this one. If I had more patience, I could probably achieve the biscotti consistency if I added more bake time. 

Needless to say, I'll eat it however it comes out of the oven.

Ingredients

• 1/4 c. light olive oil
• 3/4 c. sugar
• 2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1 tbsp. orange zest
• 2 eggs
• 1-3/4 c. flour
• 1/4 tsp. salt
• 1 tsp. baking powder
• 1 c. dried cranberries
• 1 c. slivered almonds

Directions:

1. Preheat oven to 300 degrees.
2. In large bowl, mix together oil and sugar until well blended. Mix in vanilla, almond extract, and orange zest. Beat in the eggs.
3. In separate bowl, combine flour, salt, and baking powder; gradually stir into wet ingredients.
4. Mix in cranberries and nuts by hand.
5. Divide dough in half. Form two logs (about 12x2 inches) on a parchment-lined cookie sheet. (* Tip: The dough will be very sticky. Have a glass of water set aside to dip hands in as needed as you form the dough.)
6. Bake for 35 minutes in preheated oven, or until logs are light brown. 
7. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees.
8. Cut logs into 3/4 inch thick slices. Lay on sides on parchment-lined cookie sheet.
9. Bake for approximately 8 to 10 more minutes, or until dry. 
10. Remove from oven and cool slowly by placing a flour sack towel over the entire cookie sheet.