Cranberry Walnut Biscotti

Preparation

1. 1. Preheat oven to 375 F and line 2 cookie sheets with parchment paper.
2. 2. In a large bowl or standing mixer, beat eggs, oil, sugar, orange zest, vanilla and almond extract for 1 minute until combined.
3. 3. In a separate bowl, combine the flour and baking powder and slowly add to the egg mixture in small increments until you form a stiff dough.
4. 4. Fold in walnuts and cranberries and thoroughly combine.
5. 5. Divide the dough in half and form each half into a log (about the length of the width of the cookie sheet). Place a piece of parchment paper on top of the log and flatten with a rolling pin to about 1/2 inch thick and about 4-5 inches wide.
6. 6. Place flattened logs onto a cookie sheet lined with parchment paper.
7. 7. Bake for 25-30 minutes or until golden brown.
8. 8. Remove from the baking sheet and place on a cooling rack to cool.
9. 9. When cool, slice the bread crosswise into 1/2 inch slices and place them back onto the cookie sheet cut-side down.
10. 10. Bake each side for 7-10 minutes or until slices are lightly toasted.
11. 11. Cool and serve.