Cranberry Pecan Biscotti Yield: 8 dozen cookies Oven Temperature: 325 degrees F Ingredients: 1/3 cup butter or margarine 1 cup white granulated sugar 3 eggs 1 1/2 teaspoons ground anise seed 1/2 teaspoon salt 3 cups sifted flour 3 teaspoons baking powder 1 cup dried cranberries 1/2 chopped pecans 1/2 teaspoon pure vanilla extract 1/2 teaspoon almond extract

Directions:
Cream the butter and sugar with an electric mixer. Add eggs, anise seed, salt, almond extract, and vanilla; beat until light and fluffy.

Sift flour and baking powder together and add to the creamed mixture. Add cranberries and pecans. Stir until well-blended.

Turn dough out onto a floured board and divide it into 4 equal portions. Shape each piece into a slightly rounded loaf (about 12 inches long and 1 1/2 inches high). Place the loaves 3 inches apart on baking sheets that have been greased or lined with parchment paper. Bake at 325 degrees for 20 - 30 minutes.

Remove from oven and, using a sharp knife, immediately cut each loaf into 24 diagonal slices. Lay slices, cut side up, on the baking sheets and bake for an additional 10 minutes. Remove from oven and cool completely.

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