Christmas Biscotti

In a large bowl, cream together 1 cup granulated sugar and 1/4 cup softened unsalted butter until well combined. Use a spatula or a hand mixer.

In a separate bowl, whisk 2 large eggs until lightly beaten. Add 2 tsp orange zest and 1 tsp almond extract, and whisk to combine.

Make a well in the center of the butter-sugar mixture and pour in the egg mixture. Stir to combine.

In another bowl, whisk together 2 cups all-purpose flour, 1/2 tsp salt, and 1 tsp baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be sticky.

Gently fold in 1/3 cup chopped dried apricots, 1/3 cup chopped pistachios, 1/3 cup almonds, and 1/3 cup chopped dried cranberries until evenly distributed.

Dust your work surface with flour. Turn the sticky dough onto the floured surface and gently bring it together. Divide the dough in half and shape each half into a log about 8-9 inches long and 2.5 inches wide, and 1 inch high.

Line a baking sheet with parchment paper. Place the two logs onto the prepared baking sheet, leaving space between them as they will spread.

Preheat oven to 350°F (175°C). Bake the logs for 30 minutes, or until lightly golden brown.

Remove the logs from the oven and let them cool on the baking sheet for 10-15 minutes. Once slightly cooled, carefully slice them into 1/2-inch thick cookies using a serrated knife. You can slice them straight or on a diagonal.

Reduce oven temperature to 300°F (150°C). Arrange the sliced biscotti cut-side down on the baking sheet. Bake for another 15-20 minutes, flipping halfway through, until they are golden and crisp.

Remove from oven and let cool completely on a wire rack before serving or storing.