Ingredients:

Candied Orange Peel Recipe (Make in advance, makes 2 cups):
3 navel or Valencia oranges
1 ½ cups granulated sugar
¾ cup water

Biscotti Recipe
¼ cup light olive oil
¾ cup white sugar
2 tsp vanilla extract
½ tsp almond extract
2 eggs
1 ¾ cups all-purpose flour
¼ tsp salt
1 tsp baking powder
1 Tbsp grated orange rind
½ cup Decas Farms Julienne Baking cranberries
½ cup chopped candied orange peel
1 cup pistachio nuts

Instructions:

For the orange peel

1. Rinse the oranges. Cut the top and bottom off each orange and score the skin into quarters. Remove the skin (peel and pith), and cut the skin into strips about ¼" wide.
2. Place the strips of peel in a large saucepan and cover with cold water. Set on the stove on high heat and bring to a boil. Drain the water from the peels and repeat this process twice more.
3. In a small bowl, whisk together the sugar and ¾ cup water. Pour the sugar water into a medium saucepan and bring to a simmer. Let the mixture cook for 8-9 minutes at a constant simmer.
4. Add the peel and cook for 45 minutes to 1 hour, adjusting heat as necessary to maintain the simmer. Avoid stirring, as this will cause crystallization. If necessary, swirl the pan to make sure that all of the peels get covered with the syrup. At the end of this period, the peels should be translucent.
5. Drain any remaining syrup from the peels. Spread the peels out on a drying rack and leave to dry for 4-5 hours.

For the biscotti

1. Preheat the oven to 300℉
2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla & almond extracts and grated orange rind, then beat in the eggs. Combine flour, salt and baking powder; gradually still into egg mixture. Mix in cranberries, candied orange peel and nuts by hand.
3. Divide dough in half. Form two logs (12”x2”) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
4. Bake for 35 minutes in the oven or until logs are light brown. Remove from oven and cool for 10 minutes. Reduce heat to 275 degrees F.
5. Cup logs on diagonal into ¾ inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes or until dry. Let cool, and enjoy!

Recipe from Chef Tony DeRienzo