Make these biscotti once and you’ll be legend! This recipe is first baked in a loaf pan like a quick bread. Then the loaf is cut in very thin slices and the slices are baked a second time to crisp the slices. The result is thin wisps of biscotti that are pretty as they are unique. This is a perfect home baked gift. Pack it with a small crate of clementines and attach the recipe.
Wash the orange well and cut in quarters (no need to peel orange). Puree the orange in food processor until it reaches the consistency of baby food. Add slices to make
Without cleaning the work bowl of the food processor, blend the butter, sugar and eggs. Stir in orange puree, then vanilla and mix well.
In a separate bowl, stir together the salt, baking powder, cinnamon, and flour. Fold in wet batter and process to combine. Add in the cranberries.
Transfer batter into prepared loaf pan and smooth out top surface with wet hands. Place loaf pan on baking sheet.
Bake until the top seems set and dry, about 45-55 minutes. If loaf is browning too quickly, reduce heat to 325 and lengthen baking time. Allow to cool 15 minutes before removing from pan and wrap well in foil paper.
Freeze for about 2 hours.
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