Cranberry Orange Biscotti Recipe

Preheat your oven to 350°F and position the oven racks in the upper and lower thirds. Line two baking sheets with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the granulated sugar on medium speed until the mixture looks light and fluffy.

Add the eggs, one at a time, beating well after each addition and stopping to scrape down the sides of the bowl as needed. Continue to beat the mixture for 2 minutes more. Beat in the orange zest and vanilla extract.

In a separate medium bowl, whisk together the flour, baking powder, and salt.

Remove the sheets from the oven and let the logs rest for 10 minutes. While they cool slightly, reduce the oven temperature to 300°F.

Using a serrated knife, carefully cut each log on the diagonal into 3/4-inch slices.

Lay the slices on their sides on the baking sheets and return them to the oven for another 10-15 minutes, or until they are lightly golden and crisp.

While the biscotti are baking, prepare the glaze: In a medium bowl, whisk together the confectioners' sugar and just enough orange juice to create a pourable, smooth glaze.