I came to love biscotti as a child in my grandmother’s kitchen. She would always say in her broken English "cook twice". I later came to understand Biscotti broken into two Latin words: “bis" and "coctum" (cotto) meaning "twice cooked". In this  rendition, my sister-in-law takes biscotti to the next level with cranberries.

Biscotti dates back to the times of the Roman empire. Because it was baked twice, the biscotti was dry, preserved, and had a very long shelf life. This was ideal for the Roman soldiers who traveled vast distances to build and maintain the Roman Empire. 

Today, most people have biscotti with their coffee. However, it is also ideal with a dessert wine – try it with your after dinner dessert selections.

1. Preheat oven to 350° F.

2. Combine the first six ingredients in the bowl of a stand mixer. Using the paddle attachment, blend on low until combined. 

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3. Add the eggs and next four ingredients and mix on low until combined. 

4. Fold in the cranberries and almonds.

5. Transfer dough to a lightly floured surface and divide in half. Using floured hands, shape each half into a 16”x2” flattened log.

6. Line a cookie sheet with parchment.  

7. Transfer both logs to the cookie sheet and place 3” apart. Bake until golden brown.

8. Set, about 25-30 minutes. Slide baked logs onto a rack and let cool 15 minutes.

9. Reduce oven to 250°F. 

10. Line a second cookie sheet with parchment. 

11. Transfer baked logs to a cutting board. Using a serrated knife, cut each log diagonally into 3/4" slices.

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12. Arrange slices, cut side down, on baking sheets. Bake for 10 minutes and flip over. Continue baking for 10-15 minutes, until slightly crisp and golden.

13. Transfer to racks, let cool, 

14. Serve with a dessert wine, espresso, or coffee.