Barb's Cranberry Orange Pecan Biscotti

I made almond biscotti with this recipe by changing the extract to almond, and substituting the pecans and cranberries with 1 cup of slivered almonds. Worked great! My next idea is to modify the recipe to make mocha biscotti... -Barb

Ingredients:

• 1 cup granulated sugar
• 1/4 cup butter, softened
• 1/2 tsp. lemon or orange extract
• 2 large eggs
• 2 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 cup chopped pecans (or walnuts)
• 3/4 cup chopped dried orange-flavored cranberries
• 2 Tbsp. powdered sugar
• Cooking spray or margarine

Instructions:

1. Preheat oven to 350 degrees.
2. Beat the first 4 ingredients with a mixer on medium speed until well-blended.
3. Lightly spoon flour into a dry measuring cup, level with a knife. Combine the flour, baking soda, and salt.
4. Gradually add this to the sugar mixture, beating until well-blended.
5. Stir in the pecans and cranberries.
6. Turn dough onto a baking sheet coated with cooking spray (or margarine). Shape the dough into a 12-inch-long roll; flatten to a 1/2-inch thickness.
7. Sift powdered sugar over the top of the dough. Bake at 350 for 35 minutes.
8. Cool 5 minutes on the baking sheet.
9. Cut roll diagonally into 24 (3/4 inch) slices. Place slices, cut sides down, on baking sheet.
10. Bake at 350 for 5-10 minutes (biscotti will be slightly soft in center but will harden as cools; cook for a shorter time if you don't want them as hard)