Regular life

I will go to bed at 11:00 pm from now on (emmmm from tomorrow, today is a little late). Haha

Almond-Cranberry Biscotti

1 1/4 cups all purpose flour
1/2 (or 1/3 if you want to reduce the sugar) granulated sugar
1 tsp baking powder
1/4 tsp salt
1 cup almond slices (you can reduce just according to your taste)
1/2 cup dried cranberries
2 eggs
orange zest from two oranges

1. Preheat the oven to 325 F.
2. Mix the flour, baking powder, sugar, salt in a large bowl with a wooden spoon, then mix in the almonds and cranberries.
3. In another large bowl, beat the eggs, then mix in with the dry stuffs with the spoon until it forms a sticky, moist dough.
4. Line a cookie sheet with parchment or foil. Dump the dough on the sheet. Shape it into a 7 by 11 1/2 inches rectangle.
5. Bake until the dough is golden brown on top and slightly darker brown around the edges, about 25 minutes. (If you find the color changes too quickly during baking and it seems to be burned before done, REDUCE the heat. Lower heat will help make a lighter color, while higher heat will help make a darker color, I prefer using a lower temperature at first for about 15 minutes, then increase the temperature to get the desired color).
6. Transfer the dough to a cutting board, cut it crosswise into slices about 1/3 inch thick. (Use a sawing motion to break through the crust then push down on the knife).
7. Put the slices back into the baking sheets. Put back into the oven. Bake until the biscotti are light golden brown and feel dry.
About 10-15 minutes. Transfer the biscotti to a cooling rack to cool completely.