Cranberry Orange Biscotti for Thanksgiving

Directions

1. DOUGH
2. Mix the flour with the baking powder. Beat the sugar and eggs and butter together and mix well. Slowly mix in the flour mixture. Fold in the orange and lemon zest and the chopped walnuts. Wrap the dough in plastic wrap and refrigerate it for one hour.
3. ASSEMBLY
4. Form loaves about 1 1/2” x 12”. Place them on a parchment paper covered cookie sheet.
5. BAKE
6. Bake in the oven until they turn brown at the bottom. Remove from the oven and allow them to cool on a rack. Slice on the diagonal and return them to the oven, toasting them for 3 minutes on one side. This will harden them but not toast them.
7. FROSTING
8. Frost when they are cool. Use Orange and lemon zest in the frosting and replace the milk with orange juice.
9. Do not cut them if you are freezing them, but freeze the loaves whole.
10. NOTE: Add 1 1/2 cups dried chopped cranberries and drizzle with melted chocolate for a different variation.
11. NOTE: When making them for myself, I do not frost them but slice them thinly so that you can see the cranberries on the inside. They are very flavorful without frosting.
12. FROSTING
13. Add lemon juice and extract to the confectionary sugar. Slowly add in the milk until all confectionary sugar is mixed in and frosting is smooth. It should not be too thin or it will all drip off the cookies and dry transparent. The frosting should be thick enough so that it sits on the top of the cookie.
14. APPLYING THE FROSTING
15. Frost when they are cool. Use Orange and lemon zest in the frosting and replace the milk with orange juice.
16. If Frozen
17. Defrost completely and put the loaves on wax paper and frost - allow them to dry. Cut them on the diagonal. You can cut them first and then drizzle the frosting over the top letting the frosting drip a little down the side.
18. NOTE: This recipe will frost approximately 3 dozen cookies.