Macadamia Nut and Cranberry Biscotti

Biscotti are a crunchy, low-fat, sturdy dessert that go well with coffee, tea, or fruit. These may appear commonplace at first glance, but they are a killer-dessert.


Yield: 35 biscotti

Preheat oven to 325°F. Line two cookie sheets with parchment paper. Mix the cranberries with vodka and set aside.

Put flour, sugar, baking powder, baking soda, and salt in a mixer bowl. Blend well and then add the eggs, egg whites, vanilla, and orange zest. When the dough is fully mixed, fold in the cranberries and macadamia nuts. Put the dough on a lightly floured board and divide into 3 portions. Shape each portion into a cylinder, about 2" in diameter and about 10-12" long. Put these onto the prepared cookie sheets. Bake for 30 minutes, until firm and just beginning to brown. Remove from oven and cool for 10 minutes. Reduce oven to 300°F. On a cutting board, with a sharp serrated knife, cut each log into 1/2" diagonal slices. Arrange these slices, cut side down, on the cookie sheets and return to the oven. Bake 15 minutes on each side until toasted. Remove the biscotti to a cooling rack and cool completely. It's important to cool absolutely completely before storing these away. They freeze beautifully, double-wrapped, for about 3 months. They will keep at room temperature for several weeks if you keep them in an airtight bag. Do not refrigerate.

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