-Sift together flour, baking powder, cinnamon, salt
-Gradually add flour mixture into the egg mixture and mix on low speed or stir with the wooden spoon just until incorporated
– Stir in walnuts, dry cranberries, and mini chocolate chips
– The batter should be very soft
-Turn the batter out onto a generously floured work surface and divided in half.
-Transfer one half onto the prepared baking sheet and shape into the log, it helps to wet your fingers a little when shaping the batter into the log. Try to aim for 12 inches/30cm/ in length and about 1/2-2 inches wide/4-5cm/./ I also use a small spatula that I dip in water to smooth out the edges.
-Repeat with the other half.
-When using one large baking sheet , remember the batter will spread during baking, so leave at least 4 inches between the logs.
-Bake until edges are golden for about 25-30 minutes, transfer baking sheets to a wire rack and let the logs cool for 10 minutes.
– Decrease the oven temperature to 300F
-Using serrated knife, cut the logs / for this step I like to slide a cutting board under the parchment paper for easier cutting/ on diagonal into slices about 1/2 wide /12mm/
-Carefully turn the slices on their sides/cut sides/ and return them into the oven. Bake until edges are golden, for about 10 minutes, turn the slices over once more and bake for additional 10 minutes on the other side.
-Once done let the biscotti cool completely.
-These are wonderful for giving, they keep really well and do well when stored in the airtight container.
-when using 2 baking sheets, remember to rotate sheets in half time, this will help with even baking
-you can use your choice of dry fruit..raisins, cherries…etc.
-same applies to use of nuts, you can use pecans, hazelnuts if you’d like
– biscotti can be also dipped in chocolate if you’d like, just remember to temper the chocolate if you decide to do so or use Merckens Chocolate
Tips on how to temper chocolate can be found in my tutorial :