cranberry walnut biscotti

photos show the biscotti logs right out of the oven after

the initial baking, then sliced, for the second trip to the oven

I was actually munching on a biscotti while I was writing about it. They're irresistible crispy Italian cookies that's just right with your morning coffee or afternoon tea. This was my first time to make them and I found them quick and easy to bake. The dried cranberries are optional. I baked a second batch with just walnuts and amaretto flavoring and they came out even crispier than the first batch I made with the cranberries. So many variations and flavor combinations are possible. I followed the recipe (below) but I used a combination of whole wheat and ubleached all purpose flour. Stored in a tightly covered container or ziploc bag, they stayed crispy at room temperature for days. I received a comment once asking me for some food ideas that keep well, to carry along on long hiking trips. I have to suggest biscotti is a great travel snack to take along and enjoy.

CRANBERRY WALNUT BISCOTTI
(adapted from Land O' Lakes - landolakes.com)

2 cups all purpose flour (I used 1 cup whole wheat + 1 cup unbleached all purpose flour)
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold stick butter, cut into chunks (I used combination butter & crisco)
3/4 cup dried cranberries (optional)
3/4 cup shelled whole walnuts or pistachios
3 eggs, beaten
2 teaspoons grated lemon peel
1/4 teaspoon almond extract (more if preferred)

Egg wash:
1 egg white
1 tablespoon water
sugar

Preheat oven to 350F. Stir together flour, sugar, baking powder and salt in a large bowl. Cut in the cold butter with a pastry blender until mixture resembles coarse crumbs. Add cranberries, pistachios or walnuts, eggs, lemon peel and almond extract; stir until mixture begins to form a dough. Turn mixture onto a lightly floured surface; knead lightly just until combined. Divide dough in half. Roll each half into a log, about 10-14 inches long. Place logs onto a large greased or lined cookie sheet. Flatten each log to a 2-inch width. Combine egg white and water; brush on top of the logs. Sprinkle with sugar. Bake for 20-25 minutes or until set. Cool on cookie sheet 15 minutes. Reduce the oven temperature to 300F. Place logs on cutting board. Cut each log into 3/4 inch slices with a serrated knife. Place onto the same cookie sheets, cut-side down. Bake for 10 minutes. Turn slices over; continue baking for 10-15 minutes or until lightly browned. Remove from cookie sheets; cool on wire rack.