CHOCOLATE CRANBERRY BISCOTTI

CHOCOLATE CRANBERRY BISCOTTI

1 STICK UNSALTED BUTTER, 

1 CUP SUGAR,

GRATED ZEST OF 1 ORANGE,

1 1/2 TSP VANILLA,

2 CUPS PLUS 3 TBSP FLOUR,

1 1/2 TSP BAKING POWDER,

1/4 TSP SALT,

2 EGGS,

3 1/2 OZ COARSLY CHOPPED SEMISWEET CHOCOLATE,

3/4 CUP CRAISINS,

OVEN 350. IN A MEDIUM BOWL MIX TOGETHER BUTTER, SUGAR, AND ZEST.

THEN BEAT IN EGGS ONE AT A TIME. ADD VANILLA.

IN A LARGE BOWL WHISK FLOUR, BAKING POWDER AND SALT.

GRADUALLY BEAT IN BUTTER MIXTURE.

FOLD IN CHOCOLATE AND CRAISINS.

TURN ONTO FLOURED SURFACE AND DIVIDE DOUGH IN HALF.

FORM EACH HALF INTO 10X2 INCH LOGS AND PLACE ONTO UNGREASED COOKIE SHEET.

BAKE FOR 30 MINUTES. REMOVE AND COOL FOR 20 MINUTES.

CUT ON A DIAGONAL WITH SERRATED KNIFE.

PLACE BACK IN OVEN FOR 8 MINUTES.

COOL COMPLETELY ON BAKING SHEET.

STORE IN AN AIRTIGHT CONTAINER.