Cranberry Walnut Biscotti

In a large bowl or standing mixer, beat eggs, oil, sugar, orange zest, vanilla and almond extract for 1 minute until combined.

In a separate bowl, combine the flour and baking powder and slowly add to the egg mixture in small increments until you form a stiff dough.

Fold in walnuts and cranberries and thoroughly combine.

Divide the dough in half and form each half into a log (about the length of the width of the cookie sheet). Place a piece of parchment paper on top of the log and flatten with a rolling pin to about 1/2 inch thick and about 4-5 inches wide.

Place flattened logs onto a cookie sheet lined with parchment paper.

Bake for 25-30 minutes or until golden brown.

Remove from the baking sheet and place on a cooling rack to cool.

When cool, slice the bread crosswise into 1/2 inch slices and place them back onto the cookie sheet cut-side down.

Bake each side for 7-10 minutes or until slices are lightly toasted.

Cool and serve.