Christmas Cranberry Almond Biscotti

• 1 c (4 oz) dried cranberries
• 2 lg eggs
• ¾ c granulated sugar, plus extra for topping
• ½ c vegetable oil
• 2 T finely grated orange zest (~2 medium oranges)
• 1 tsp ground cinnamon
• 1 ¼ tsp baking powder
• 1 tsp vanilla extract
• ½ tsp almond extract
• ¼ tsp salt
• ~2 ¼ c AP flour or “Cup for Cup” gluten-free flour blend
• 1 c (4.5 oz) slivered blanched almonds

• Royal Oak® Lump Charcoal
• Royal Oak® Tumbleweeds
• Charcoal Grill
• Spatula
• Large Bowl
• Whisk
• Wire Rack
• Baking Sheet
• Cutting Board
• Serrated Knief
• Airtight Container

1. Preheat 270 natural convection smoker to 350F.

2. Place the dried cranberries in a bowl with hot water to cover; let stand for 10 minutes. Drain and set aside.

3. In a large bowl, combine eggs, ¾ c sugar, oil, orange zest, cinnamon, baking powder, vanilla and almond extracts, and salt.

4. Whisk to blend.

5. Add the flour, almonds, and cranberries; stir until a dough forms.

6. Turn out onto a heavily floured surface and knead until smooth, adding more flour if too sticky to work, about 20 turns.

7. Divide the dough into quarters.

8. Continuing to work on the floured surface, form each quarter into a log approx. 2.5 inches wide.

9. Transfer to an ungreased baking sheet, spacing well apart.

10. Sprinkle the tops with sugar.

11. Bake in your smoker until golden brown and firm to the touch, about 22 minutes in a 270 Smoker (natural convection smoker) or ~30 minutes in a traditional oven or smoker.

12. Let cool for 10 minutes.

13. Using a spatula, carefully transfer the cookie logs to a cutting board.

14. Using a serrated knife, cut on the diagonal into slices ½” thick.

15. Return the slices cut-side down to the baking sheet and continue smoking for ~6 minutes.

16. Turn over, and smoke until golden brown (approx. 6 to 8 minutes more).

17. Transfer to a wire rack to cool.

18. Store in an airtight container at room temperature for up to 2 weeks.