Holiday Biscotti

Ingredients

Instructions

1. 1

   Preheat oven to 350º F. Line a baking sheet with parchment paper.

2. 2

   In a large bowl, combine the eggs, sugar, oil, zest, aniseeds, baking powder, vanilla, and salt. Blend with whisk. Add flour and incorporate. Then add almonds and dried cranberries. Knead on a floured surface until smooth, adding as necessary as the dough will be sticky - 10 to 15 turns. Divide the dough in half.

3. 3

   Form each half into a log - 2 inches wide. Flatten slightly and sprinkle with decorative sugar.

4. 4

   Bake until firm to the touch, 12 to 15 minutes. Logs will spread during baking. Remove from oven and allow to cool for 10 minutes.

5. 5

   Transfer to cutting surface and cut crosswise into half-inch slices. Arrange cut-side down on a baking sheet. Return to oven and bake until brown - about 20 minutes. (watch them - you don't want them to get too brown.)

6. 6

   Transfer cookies to wire rack to cool. Store in an airtight container. They will keep for up to three weeks.