To mark the end of summer, my friend and I decided to bake two different types of biscotti. We started with an chocolate almond biscotti and then moved onto this one. This was the favourite even though we liked the other one very much. I think the key to the great result is the constant mixing of the eggs and sugar, so use a mixer. Biscotti are great all year round, and these are particularly good during the holidays because of the cranberries. They often use little to no butter, and have a long shelf life. Great for tea parties, gatherings and gifts.

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