Cranberry Orange Biscotti

1. Preheat your oven to 350°F (175°C) and position the racks in the upper and lower thirds of the oven. | 2. Line two baking sheets with parchment paper.

1. In the bowl of an electric mixer fitted with the paddle attachment, beat 1/2 cup softened butter with 1 cup sugar on medium speed until the mixture is light and fluffy. | 2. Add 2 large eggs, one at a time, beating well after each addition. Stop to scrape down the sides of the bowl as needed. Continue beating for an additional 2 minutes. | 3. Beat in 1 tablespoon orange zest and 1 teaspoon vanilla extract until fully combined. | 4. In a separate medium bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. | 5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. On low speed, mix in 1 cup dried cranberries and 1/2 cup chopped pecans.

1. Lightly flour your work surface and divide the dough into 3 equal portions. Shape each portion into a 12-inch log. | 2. Arrange two logs on one prepared baking sheet and the third log on the second sheet, spacing them apart. | 3. Bake for 15-18 minutes, or until golden on top and slightly cracked, rotating the baking sheets halfway through baking. | 4. Once done, remove from the oven and let rest for 10 minutes. Lower the oven temperature to 300°F (150°C).

1. Using a serrated knife, cut each log diagonally into 3/4-inch slices. Lay the slices on their sides on the baking sheets. | 2. Return the biscotti to the oven and bake for another 10-15 minutes, or until lightly golden and crisp.

In a medium bowl, whisk together 1 cup powdered sugar and enough fresh orange juice (about 2 tablespoons) to make a smooth, pourable glaze.

Drizzle the glaze over the warm biscotti and let them rest until the glaze sets, about 15-20 minutes.

Once the glaze has set, your Cranberry Orange Biscotti are ready to enjoy! These cookies make about 48 pieces. Store in an airtight container to keep them fresh.