Fall Weather Cookies - Cinnamon Cranberry Biscotti

Biscotti is definetly an adult cookie, and an aquired taste if I do say so myself. I don't recall how, but one day, miraculously, I suddenly enjoyed it. Maybe it's one of those unseen steps into adulthood.

Heading into most coffee shops and cafes I usually avoid biscotti. This is mainly because most biscotti is simply too... I think the word is "blah." Often processed in large quantities, and only in basic popular flavors like chocolate, anise, and almond it just gets a bit tired. Plus, while I know it should be a bit stale, I don't wanna' chip a tooth.

For these reasons, I prefer making my own. Not only does it taste better it's very easy to make. I often make it to give for Christmas gifts, and house warming presents. This version makes use of four flavors layered on top of each other to create a really full bodies cookie, perfect with coffee or tea on a crisp cold day near a fireplace or under a blanket. The cinnamon gives this just the perfect amount of spice, the cranberries stand right beside it surprising you with mouth watering bites of tartness. The vanilla and almond extracts really shine through as well, and fill your house with this wonderous aroma that fills your mind with images of warm fall and winter memories.

The whole ordeal is fun, shibby, and the end product is totally yumtastic. I have a lot of great memories attached to this biscotti, so I earnestly suggest you start some yourself.

Cinnamon Cranberry Biscotti
Makes about 24 pieces

What You'll Need...
3/4 cup of butter
1 cup granulated sugar
2 eggs
3/4 teaspoon vanilla extract
3/4 teaspoon almond extract
1 1/2 cups of flour
2 teaspoons of cinnamon
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup cranberries

What You Do...
1) Preheat oven to 350 degrees. Grease a cookies sheet or line it with parchment paper.

2) Let the butter and eggs come to room temperature. In a medium bowl, cream together butter and sugar until light and fluffy. Next, beat in the eggs and the extracts, combine well.

3) Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture.

4) Fold in the cranberries. Shape the dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness. This can be kind of difficult so prepare to get your hands sticky. Try to make sure they are perfect rectangles to ensure perfect pieces and even baking.

5) Bake the logs for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool completely on the pans. When the loaves are cool enough to handle, use a serrated knife to slice the loaves into 1/2 inch thick slices.

6) Return the slices to the baking sheet. Bake for 5 more minutes. Turn over all the biscotti and bake for another 5 minutes. Let them cool completely and store in an airtight container.

Notes: You may want to let these sit in the container with the lid ajar for a day or two. These really do get better the more stale they become. Feel free to dip these in melted white or bittersweet chocolate, or use nuts in lieu of cranberries.