Baking Instructions

• Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
• In a medium bowl, whisk the flour with the almond flour, the baking powder, cinnamon and salt.
• In a large bowl, whisk the eggs, sugars, butter, the extracts, and the orange zest.
• Gradually mix in the dry ingredients until just combined.
• Fold in the dried cranberries and almonds.
• Scoop out dough onto a lightly floured surface. The dough will be sticky. Knead gently with lightly floured hands until dough comes together.
• Shape the dough into a ball then cut in half and form into 2 slightly flattened 8-10-inch logs on the prepared baking sheet.
• Brush both logs with egg wash and bake for 25-30 minutes or until golden.
• Remove the pan from oven and cool completely on a cooling rack.
• Once cool, slice the logs ½-1 inch thick or your desired thickness.
• Arrange the slices on the baking sheet cut sides up and bake for about 10-15 minutes, flipping them halfway through for even crunchiness.
• If desired, melt semisweet chocolate and dip biscotti tips in them, transferring them back to cooled sheet pans.