Orange Almond Biscotti Recipe

1/2 c butter, softened

1 1/4 c sugar

3 eggs

1 t almond/vanilla

1 T orange zest

2 c all-purpose flour

2 t baking powder

dash salt

1/2 c chopped nuts

1/2 c cranberries/raisins (or fruit)

2 T milk

Preheat oven to 375. Cream butter and sugar. Add eggs and beat well, then add almond/vanilla and zest. In another bowl mix dry ingredients and add to wet until well combined. Add nuts/fruit. Divide dough in half and spread into 2 12x3" on foil or parchment paper (should be about 1/2" high). Brush with milk and bake 15-20 min until golden and firm. Remove and reduce to 300. Cool and slice 1/2" thick. Place cut side down on baking sheet and bake 10 min until hard.

Notes:

• If you keep your butter in the fridge and don't want to wait a hundred years for it to come to room temperature, simply but what you need on a dish in the microwave and set for 20-25 seconds (go with less time first). This will make the butter soft but not melt it.
• These cookies are VERY finicky when it comes to baking time. Even one minute can change the consistency. Don't fret if when you first take them out they are not hard....let cool and set a bit, then put back in if they need it. You don't want to end up burning them because you thought they weren't done yet.
• Feel free to add more/less orange flavoring as you see fit!
• As always, DON'T overmix! Your batter will be the consistency of concrete and you'll emulsify everything. This will affect the texture of your resulting cookie and make them hard.
• This makes about 1 million cookies, so be aware of this fact. :)