After the sugar wore off

How did everyone make out on Valentine's Day?  I know my family is still craving the sugar that had been consumed regularly since Friday afternoon!   My daughter and I did do some baking today.....we had to finish up an order that was to be picked up today.  After my daughter was done with the order she went off to play with a friend and I decided to experiment in the kitchen.

So from the fruits of my labor I give to you a recipe that I adapted.  This is a biscotti and believe it or not it really does not contain that many calories per cookie......of course I consider this to be a bonus since I have been working out like a maniac ever since we started this sugar crazed business.

Cranberry Pecan Biscotti with chocolate tips

2 1/4 Cups All purpose flour
1 1/2 tsp. Baking powder
3/4 tsp. Salt
6 Tbsps. Unsalted butter room temperature
3/4 Cup Sugar
2 Large eggs
Zest of 1 whole lemon ( or 1/2 tsp. orange extract)...I used the lemon zest
1 1/2 tsp. Vanilla extract
1 tsp. cinnamon
1 Cup dried sweetened cranberries
3/4 Cup chopped pecans

1. Pre-heat oven to 350F.  Line baking sheet with parchment paper
2. Sift Flour, baking powder, and salt into a medium bowl.
3. Use mixer to beat butter and sugar until well blended. Then beat in eggs 1 at a time, next mix in lemon zest or orange extract, vanilla, and cinnamon.
4. Beat in flour and nuts ( dough will be really sticky).  Turn dough out on a lightly floured surface. Divide dough in 1/2.  Roll each half into a 12" log.
5. Place both logs about 4" apart on your lined sheet and bake for about 28 minutes or until almost firm to touch and still pale in color.
6. Remove from oven and cool for 10 minutes on sheet. Turn oven down to 325F.  Remove biscotti with parchment paper onto a cutting board.
7. With a serrated knife gently cut crosswise into 1/2'' thick slices.  Place all slices on sheet lined with parchment cut side down and bake again for about 9 minutes.  Then flip the slices over to bake on the other cut side down for another 9 minutes.  Cool on racks.

*Optional
Melt about 1 Cup of dark or white chocolate chips in the microwave: stirring frequently until completely melted.  Then dip 1 end of each biscotti slice in the chocolate. Place them back on the parchment lined sheet and refridgerate for about 30 minutes or until the chocolate has hardened.

Hope you enjoy these!  We sure have.