Prep Time 20 min | Total Time 60 min | Yield 36
2 cups flour
½ tsp salt
1 ½ tsp baking powder
¾ cup sugar
½ cup butter, room temperature
1 tsp fresh orange zest (optional)
½ tsp vanilla extract
½ cup Traina Dried Cranberries , coarsely chopped
½ cup Traina Sun Dried Bing Cherries , coarsley chopped
½ cup chopped walnuts, toasted
Whisk together flour, salt and baking soda. In another bowl, cream the butter and sugar together well. Add eggs, one at a time, beating well after each addition. Beat in zest and extract. On low speed, blend in the flour mixture. Stir in Dried Cranberries, Sun Dried Bing Cherries and walnuts.
Divide dough into 2 logs about 1 ½ wide (biscotti will spread). Chill dough for 1 hour.
Bake in a 350° pre-heated oven for 15 minutes, until golden brown. Cool. When the loaves are cool enough to handle, cut biscotti on a diagonal about ½" thick.
Return the slices, side down, to the baking sheet. Bake for additional 12-15 minutes or until biscotti are golden brown.