Cranberry-Hazelnut Biscotti

This holiday combination of tart cranberries, nuts and orange zest has become a classic over the last couple of decades. Most recipes call for pistachios, for their green hue. Here I've swapped them out for hazelnuts, which have a rich, toasty flavor that contrasts nicely with the cranberries.

(Adapted from the Christmas Cranberry-Pistachio Biscotti in Ciao Biscotti).

Makes 40 biscotti

Ingredients
1 tablespoon vegetable oil
2 1/4 cups unbleached all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
Finely grated zest of 1 organic orange, plus 3 tablespoons freshly squeezed juice
1/2 cup toasted, skinned hazelnuts (see NOTE)
1/2 cup dried cranberries
8 tablespoons unsalted butter, cut into 1/2-inch cubes, at cool room temperature
2 large eggs, lightly beaten
1 cup confectioners' sugar, sifted
A few drops of half-and-half or milk, as needed

Instructions
1. Heat the oven to 350° F. Lightly coat an 11-by-17-inch rimmed baking sheet with the oil.

2. Combine the flour, granulated sugar, baking powder, cinnamon and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly on low. Set aside 1/4 teaspoon of the orange zest. Add the remaining zest, hazelnuts and cranberries to the bowl and mix briefly on low. Distribute the butter around the bowl and mix on medium-low until the mixture looks like damp sand. Pour in the eggs and 1 tablespoon orange juice. Mix on medium until a soft, slightly sticky dough has formed.

3. Turn the dough out onto a lightly floured work surface and pat it into a disk. Divide in half. Lightly moisten your hands with oil or cold water and gently roll one portion of the dough into a rough oval. Place it lengthwise on one side of the baking sheet and stretch and pat it into a log about 2 1/2 inches wide and 12 inches long. Shape the second piece of dough in the same way, moistening your hands as necessary and setting it next to the first log. Press down lightly on the logs to flatten them out a bit.

4. Bake for 25 minutes, or until lightly browned and just set ~ they should be springy to the touch, with cracks on the surface. Transfer the baking sheet to a rack to cool. Use an offset spatula to loosen the logs from the baking sheet. Let the logs cool 5 minutes, then transfer them to the rack and let cool for 20 to 30 minutes. Lower the oven temperature to 300 degrees F.

5. Transfer the cooled logs to a cutting board and, using a Santoku or serrated bread knife, cut them on the diagonal into 1/2-inch-thick slices. Arrange the slices, cut-side-up, on the baking sheet (in batches if necessary) and bake for 10 minutes. Turn the slices over and bake another 10 minutes, until lightly browned. Transfer the slices to the rack to cool completely.

6. Place the rack over a rimmed baking sheet or a sheet of wax paper. Arrange the slices cut-side up on the rack. In a small bowl, whisk together the confectioners' sugar with the remaining 2 tablespoons orange juice and the reserved 1/4 teaspoon orange zest until the icing is smooth and opaque, but still loose enough to drizzle. If necessary, dribble in a few drops of half-and-half to get the right consistency.

7. Dip the tip of the whisk or a fork into the icing and drizzle back and forth over the biscotti. Let the icing dry completely before serving. The biscotti will keep for up to 10 days in a tightly lidded tin stored at room temperature.

NOTE: To toast and skin hazelnuts: Heat the oven to 350° F. Spread the shelled nuts on a rimmed baking sheet and bake 10 minutes or until the skins begin to crackle. Wrap the hot nuts in a clean kitchen towel and let stand about 1 minute. Roll the nuts back and forth in the towel to loosen and rub off the skins. Not all the skins will come off, which is fine.