Biscotti with walnuts and cranberries

Biscotti means "cooked twice" in Italian. A few weeks ago I made the lean version crisp chocolate biscotti, now it's time for the real thing :). For me, it's twice baked as well ! This time it has all the butter in it to make it all crispy and buttery.

This recipe is provided by my dear sister Patricia Chan, who also is a passionate cook and baker, my supporter and inspiration!!

2 2/3 c all purpose flour
2 sticks of unsalted butter
4 large eggs
1.5 cups sugar
2 tsp cinnamon
1 tsp baking soda
2 tsp baking powder
4 tsp maple syrup
2 c walnuts, chopped
1/2 c dried cranberries (optional)

1)  Beat melted butter, sugar and eggs together until creamy.
2)  Add the rest of the ingredients. Mix with a spoon into a log shape.
3)  Wrap in plastic wrap or wax paper and freeze until firm, about 1 hour.
4)  Remove wrap or paper and bake in a preheated 350 F oven for 30-35 minutes, or until the top is hard when you touch it.
5)  Cool on a rack for at least 15 minutes. Cut with a serrated knife into half an inch thick.
6)  Lay the cookies cut side down and bake at 250 F for 25-30 minutes. Cool completely on a rack before serving and/or storage.

Notes:
1)  Other type of nuts can be used.