Cranberry Almond Biscotti

Every Christmas I join millions of other bakers in making ridiculous amounts of cookies. I have my collection of recipes that I make every year: chocolate hazelnut crescents, chocolate almond macaroons, chocolate raspberry macaroon bars, gingerbread (of course), shortbread...This year I was asked to make cranberry almond biscotti, or as my baby sister calls it, 'scotti. I started with a recipe that my mother clipped from the Globe&Mail and true to form, altered it to my family's specific liking. Enjoy!

1/2 c unsalted butter, room temperature
2/3 c white sugar
1/2 tsp salt
1/2 tsp baking powder
2 tsp almond extract
2 eggs
2 c flour
3/4 c chopped dried cranberries
3/4 c chopped almonds
2 tsp milk

1. Preheat oven to 350°F and line a cookie sheet with parchment paper.
2. Cream butter and sugar together until fluffy.
3. Add salt, baking powder and almond extract and mix well until combined.
4. Beat in eggs, one add a time. Make sure to scrape down the sides of the bowl with each addition. Beat on high for 3 minutes until the mixture is pale yellow.
5. Add the flour and mix until most of it, but not all, has been incorporated.
6. Fold in the cranberries and almonds until the dough is fairly homogeneous.
7. Turn the dough over onto the the parchment-lined cookie sheet and form it into a log that is approximately 8cm wide and as long as your cookie sheet.
8. Bake for 20-25 minutes until the log is slightly golden around the edges.
9. Cool the log for 20 minutes.
10. Lower the temperature of the oven to 325°C.
11. Lightly brush the milk over the top and sides of the log with a pastry brush. Allow the milk to soak in for 5 minutes.
12. Using a sharp knife, cut the log at an angle into slices of about 2cm thick.
13. Place the slices upright on the cookie sheet and bake for another 20-25 mins until dry and a bit golden on the sides.
14. Cool and enjoy!