Cranberry-Orange Biscotti

Note from Cheri: The recipe and text below are reprinted with permission from The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook (2004, The Countrymen Press). This book is an encyclopedic reference on the subject of cookies with recipes for just about any variety you can imagine. Click here to learn more about this must-have book for cookie lovers and for more great sample cookie recipes.

This classic muffin and quick bread flavor pairing translates beautifully to biscotti. These make a lovely dessert at Thanksgiving, if you can tear folks away from the pumpkin pie!

1 recipe American-Style Biscotti (click for recipe) 2 tablespoons (1 ounce) orange juice 1 tablespoon grated orange zest, not packed* 1 cup (4 5/8 ounces) dried cranberries 1 cup (4 ounces) toasted walnuts

Yield: 16 to 18 Biscotti Baking temperature: 350°F, then 325°F Baking time: 50 to 55 minutes Preheat the oven to 350°F. Lightly grease (or line with parchment) one baking sheet. Prepare the biscotti dough following the recipe for American-Style Biscotti, while adding the orange juice and zest once the egg/sugar mixture is fully beaten. Shape and bake biscotti as directed in the essential recipe. *Measure the orange zest into the tablespoon without packing it. It'll take about half a large orange to yield a tablespoon of zest.