Cranberry-Hazelnut Biscotti

• 1 cup all-purpose flour
• 2/3 cup corn flour
• 1 pinch baking powder
• 2 large eggs
• 1/2 cup olive oil
• 5/8 cup sugar
• 1 pinch salt
• 1 orange organic
• 1 7/8 cups dried cranberries chopped
• 1 cup ground hazelnuts

1. Preheat oven to 175 degrees Celsius.
2. In a medium bowl, mix the two flours and the baking powder.
3. In another bowl with an electric mixer, beat the eggs, olive oil, sugar, salt, and zest for 3 or 4 minutes at high speed until the mixture whitens.
4. Add the flour mixture and keep beating until the dough becomes more sticky.
5. Stir in the hazelnuts and cranberries.
6. In a baking sheet lined with parchment paper, spread the dough to achieve a form a rectangle 30-35 cm by 10-12 cm .
7. Bake for 20 or 25 minutes until golden on top and a little more brown in the edges.
8. Take the dough out of the oven and let cool for 15 minutes .
9. Move the dough gently onto a cutting board.
10. Lower the oven temperature to 150 C.
11. Cut the dough into 2 cm slices.
12. Place the cookies on a baking sheet lined with parchment paper and bake them again for 15 to 20 minutes until the dough hardens and becomes a little more crispy.
13. Allow to cool on a wire rack.
14. Cookies can be kept for 2 weeks in an airtight container.

flour, corn flour, baking powder, eggs, olive oil, sugar, salt, orange organic, cranberries, ground hazelnuts

Taken from www.yummly.com/recipe/Cranberry-hazelnut-Biscotti-781934 (may not work)