Almond-Cranberry  Biscotti

Ingredients

2  C all purpose flour ( or 1 3/4 C flour and 1/4 C cocoa powder)
1/4 C corn meal
1  1/2 Tsp baking powder
1/4 Tsp. salt
1/2 C (1 Stick) butter (room temperature)
1/2 C light brown sugar
2 eggs
1  Tbsp. vanilla
2 Tbsp. Biscotti spice mix
3/4 C dried cranberry or cherry (chopped small pieces)
1/2 C sliced Almonds
2 orange rinds 
3 Tbsp. orange juices
3/4 C powder sugar

Biscotti spice mix:
4 Tbsp. star anise powder
1 Tbsp. coriander powder
1 tsp. cinnamon
1 tsp. all spice

Baking directions:
Bricks: 375 F 25 minutes
After cutting the biscotti : 375 F 10 minutes  each side

Making:
In a bowl beat the butter and sugar until it becomes creamy.
Add vanilla and add eggs one by one mixing with medium speed.
Mix together flour (you may omit 1/4 C flour and use 1/4 C coca powder if you want cocoa biscotti), corn flour, baking powder, sliced almonds and salt in a separate bowl.
Add spice mix. ( spice mix is optional- u may use only anise powder and adjust the amount as you prefer) mix well.
Combine flour mixture in to egg mixture.
Add cranberries or cherries .( this is optional )
Form a dough knead gently for a few minutes.
Divide the dough in two and form each  6 x 3 inch sizes of two bricks.
(if you like smaller biscotti you may divide in four and shape 12 X 1 1/2 inches bricks.)
Place them on the cookie sheet on cookie tray
Bake them in 375 F for 25 min.
Transfer the bricks on to a rack and let them get cool down, not more than 10 minutes. Blocks should be slightly warm to cut efficiently.
Transfer each brick on the wood block.
Use a thinner serrated knife as possible.
 For bigger Bricks: Slice each of two bricks diagonally into 3/4  inch thick  ( you may get 11 piece)
For Smaller Bricks: Slice each of four bricks 1/2 inches thick ( you may get 20 pieces for each brick)

 Place each slice on cut side down on cookie sheet
This time bake them at 325 for 10 minutes each side
Transfer biscotti on the cooling rack to cool down completely.
I stack them in a cookie jar for tea (coffee) time.



6/29/2018 ( updated 12/15/2022)
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