Anise, Orange and Cranberry Biscotti

With a hint of anise, these orange and cranberry biscotti hit the spot with a nice cuppa while card writing. Traditionally, biscotti are crunchy and require dipping to be enjoyed properly but these ones are a little more cookie-like.

Ingredients:

1 cup dry cranberries

3 tbsps fresh orange juice

1/2 cup melted butter

3/4 cup sugar

2 tsps baking powder

2 eggs

zest of 1 orange

2 1/2 cups flour

1/4 tsp salt

1 1/2 tsps anise seed

2/3 cup icing sugar

1 tbsp fresh orange juice

Start by plumping up the cranberries... pour boiling water over them in a bowl and let sit for 2 minutes, then drain well. In a large bowl mix the sugar, 3 tbsps orange juice, zest and butter until well combined. Then add the eggs, one at a time. Crush the anise seed (with mortar and pestle) and add it to the flour, baking powder and salt. Incorporate the dry into the wet ingredients. Add the cranberries then cover the bowl with plastic wrap and refrigerate for 30 minutes.

After that time take the dough and divide it in half. Form each half into a 2 x 8" flat log on a parchment lined baking sheet.

Bake at 350°F for 25 minutes. After a few minutes slide the parchment onto a rack and cool the logs for 15 minutes.

Carefully move the logs to a cutting board, and with a serrated knife, slice into 1/2 - 3/4" biscotti.

Place them cut side down back on the parchment lined sheet and bake about 8 minutes, turn them over and bake another 8 minutes or until golden.

Cool completely before mixing the icing sugar with 1 tbsp orange juice to drizzle over the tops of the biscotti. Leave to set before storing in an air tight container.

Makes 22