I found this recipe online several years ago and made them for a cookie exchange. Everyone loved them and started requesting them. I quickly adapted the recipe to use other favorite ingredients (the original had hazelnuts and dried cherries which is also a very good option). I've even adapted the recipe to make a gingersnap biscotti drizzled with white chocolate and a chocolate chip biscotti. (pictured with the chocolate dipped cranberry almond biscotti) —Lynne Leslie
quality chocolate (bittersweet or semi-sweet),chopped
Position 1 rack in center and 1 rack in top third of oven and preheat to 325 degrees.
Using an electric mixer, beat sugar and butter in a very large bowl until well blended.
Beat in eggs 1 at a time until just blended.
Mix in orange zest, baking sode and salt.
Add flour and mix until almost blended - add almonds and cranberries and continue mixing.
Transfer dough to a floured work surface. Knead it lightly until all of the flour is incorporated and shape it into a square.
Divide dough into four equal pieces. Form each piece into a 9-inch long by 3-inch wide log.
Place two logs on each cookie sheet, spacing about 3 inches apart (logs will spread during baking).
Bake until logs are golden and feel firm when tops are gently pressed, switching and rotating baking sheets halfway through baking (about 55 minutes total baking time).
Cool logs on baking sheets for 15 minutes. Maintain oven temperature.
Using a long, wide spatula, transfer logs to cutting board. Using a serrated knife, cut warm logs crosswise into 1/2-inch thick slices. Arrange slices on baking sheets.
Bake biscotti for an additional 10 minutes. Turn biscotti over and bake until light golden, about 10 minutes longer. (Tip: You can also leave the biscotti without turning and bake it for 15 or 20 minutes on one side.) Transfer to racks to cool completely.
Stir chocolate in large bowl set over saucepan of boiling water until melted and smooth. OR melt chocolate heatproof bowl in microwave. Make sure you use a bowl large enough to accommodate the biscotti lengthwise when you dip it.
Dip 1 cut side of the biscotti into the melted chocolate to about 1/4 inch depth. Gently shake off excess chocolate. Place biscotti, chocolate side up, on parchment or wax paper lined baking sheets. Refrigerate until chocolate is firm (about 30 minutes).
Store biscotti in layers between sheets of waxed paper. These make a beautiful gift layered in a gift box or placed in cellophane gift bags. They also freeze very well.