Cranberry Orange Biscotti

Everyone knows the most important rule of Christmas...
The best way to spread Christmas cheer is singing loud for all to hear.

That's actually not the most important. Although it is extremely important to remember.

Really the most important rule of Christmas is to make sure you do something nice for those who are most special to you.
Christmas is about spreading joy and making loved ones happy. With cookies. And chocolate.

Christmas is my most favorite holiday in the history of ever.
I love it.
And I take it very seriously.



What's better than snuggling around a warm fire listening to Christmas carols, drinking hot tea, next to a twinkling Christmas tree filled with homemade ornaments of your face on a snowman that you made when you were 4.
Ah yes, Christmas time. Who doesn't love it?! ...I guess Scrooge, but even he came around eventually!

(I realize Christmas is over and this post is late. sowhatwhocares?)

As always I make all my Christmas gifts for friends and neighbors. Homemade gifts are the best. People can tell you took the time to make them and wrap them in pretty packaging and deliver them to their house. It really is my favorite way to spread Christmas cheer. I usually personalize what I make for each friend to make it especially special. Doesn't everyone want to peer out their window to see me on their doorstep with a plate of cookies?! Probably no one actually. Get off my property. Leave the cookies. Kay bye.

Okay let's get down to the nitty gritty here. Biscotti.

It's crunchy, crispy, and best enjoyed with a warm beverage of coffee or tea.

They are delightful and just sweet enough

The biscotti are traditionally baked twice to reach their crunchy texture.

When they come out of the oven the first time, you let them cool for a few minutes, then carefully cut them into chunks, rearrange them on the mat and bake again.

 Extra time in the oven, means extra love goes in....I think...or we can just pretend? okay

Biscotti make perfect gifts for Christmas time. And they last forever in an airtight container so they're nice for shipping too!

Cranberry Orange Biscotti

from: The King Arthur Flour Cookie Companion

Ingredients:

6 tablespoons (¾ stick) unsalted butter 

⅔ cup sugar

 ¼ teaspoon salt

1 teaspoon vanilla extract 

1½ teaspoons baking powder

2 large eggs

2 cups unbleached all-purpose flour

2 tablespoons orange juice

1 tablespoon orange zest

1 cup dried cranberries

1 cup chopped walnuts, toasted

Directions:

1. Preheat the oven to 350 degrees F. Lightly grease (or line with parchment) a large (about 18 x 13-inch) baking sheet.

2. In a medium sized bowl, beat the butter, sugar, salt, vanilla, and baking powder until mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. Add the orange juice and zest once the egg/sugar mixture is fully beaten. Lower the mixer speed, add the flour, cranberries, and walnuts, and mix until smooth. The dough will be quite soft and sticky, but should hold its shape when you drop it from a spoon.

3. Transfer dough to the prepared baking sheet, shaping it into a rough log about 14 inches long. It will be about 2½ inches wide and about ¾ inch thick.

4. Bake the dough for 25 minutes. Remove it from the oven and let cool on the pan anywhere from 5 to 25 minutes. Five minutes before cutting it, use a spray bottle filled with room-temperature water to lightly but thoroughly spritz the log (I used my hands and lightly sprinkled water on the biscotti), making sure to cover the sides as well as the top. This will help to soften the crust a little to make it easier to cut.

5. Reduce the oven temperature to 325 degrees F. Wait another 5 minutes, then cut the biscotti into ¾-inch slices. This part is kinda confusing to explain...Slice the biscotti diagonally, but when you're slicing be sure to cut straight up and down. So slice on the diagonal, but hold the knife straight.

6. Set biscotti upright on the prepared baking sheet. Bake for 25 minutes. Remove from the oven and transfer them to a rack to cool.

7. Store the biscotti in an airtight container to preserve their texture. If they aren't as crunchy as you'd like (and the weather is dry), store them uncovered, overnight, to continue drying. Biscotti can be stored at room temperature for 1 week; for longer storage, wrap airtight and freeze.