Ingredients;
1/4 cups all purpose flour
1/4 cups yellow cornmeal
1/2 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, room temperature
1 cup sugar
2 large eggs
2 tsp orange extract
1 cup of chopped almonds
Directions;
Preheat oven to 350 degrees, with rack in center. Line a
baking sheet with parchment paper; set aside. In a medium bowl, whisk
together flour, cornmeal, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle
attachment, cream butter and sugar on medium speed until light and
fluffy, about 2 minutes. Beat in eggs one at a time until well combined;
beat in orange extract and zest. Add flour mixture; beat on low speed
until just combined. Beat in dried cranberries and almonds
Transfer to prepared baking sheet; using your hands, pat into a slightly
flattened log, about 15 by 4 inches. Bake until firm and lightly
browned, and top is slightly cracked, 30 to 35 minutes. Let cool on a
wire rack 15 minutes.
Transfer to a cutting board. Using a serrated knife, cut log crosswise
into 1/2-inch-thick slices. Arrange on a wire rack on a rimmed baking
sheet. Bake, rotating sheet halfway through, until slices are just
turning brown around the edges, 15 to 18 minutes. Transfer to a wire
rack to cool.
P/s : Biscotti can be stored up to two weeks in an airtight container at room temperature.
