Cranberry Orange Biscotti These Italian cookies are made without butter or oil and are twice baked to crisp perfection.

• 2 ½ cups all-purpose flour
  

• 1 cup granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon kosher salt

• 3 large eggs, lightly beaten

• 1 tablespoon pure vanilla extract

• 1 cup dried cranberries

  orange zest from one whole orange

  orange juice ¼ to ½ cup*
  

1. Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add cranberries and beat until combined.

2. Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 10 minutes.

3. With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.

The dough can be sticky, so lightly flour your hands or coat them with cooking spray before shaping it into logs. Making the logs as uniform as possible ensures even baking.

Store biscotti in an airtight container, up to 2 days, or freeze, up to 3 months. 

adapted from Martha Stewart's recipe for Almond Biscotti  

* moisture will disrupt baking time unless more salt flour sugar is added.

* less sugar since dried cranberries have sugar