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In the nineties, I spent a number of winters between desolate Provincetown and the lively Christmas Time catering scene in New York City. I had the opportunity to work with some wonderful people including cake baker/artist, Lisa Montenegro. Lisa made dozens of biscotti each season to pack in her christmas goodie baskets, while we freelancers devoured the ends and scraps. One year, I was lucky enough to return to Provincetown with this recipe in hand. I added some fresh/frozen cranberries I had picked in the fire road woods the previous fall.

Dry Ingredients

5½ cups flour

3 cups sugar

1 teaspoon salt

2 teaspoons baking powder

Wet Ingredients

zest of 3 oranges

6 eggs

6 egg yolks

2 Tablespoons almond extract

Nuts and Berries

1 Tablespoons chopped fennel seed

14 ounces whole almonds

12 ounces cranberries, fresh, frozen or dry

Method

1. preheat oven to 400°


2. combine the dry ingredients in an electric mixer, (such as kitchenaid) using paddle attachment


3. beat the eggs and yolks together, add the zest and extract


4. add ¾ of the wet ingredients to the dry ingredients, mixing on low speed to combine


5. add all of the nuts and berries, continuing to mix


6. add remaining egg mixture


7. form batter into 4" wide logs on parchment paper lined sheet pans. wet hands will help!


8. bake 20 to 30 minutes at 400°, until firm


9. lower oven to 350°


10. let the logs cool 20 – 30 minutes, until they are sliceable


11. slice horizontally into ½" pieces, lay out flat on sheet pans


12. bake biscotti at 350°, for an additional 20 – 30 minutes