GOLDEN SEMOLINA BISCOTTI

Steps:

• Preheat oven to 350F (325F convection). Line a baking sheet with parchment paper.
• Stir together melted butter, sugar, salt, flavoring and vanilla, mixing until blended.
• Stir in eggs, then blend in the flour, baking powder and semolina flour.
• Mix in the cranberries and raisins. Divide dough into two portions.
• Form the dough into two 10 x 2.5" logs, slightly flattened, on the prepared baking sheet. The dough is quite sticky. Flour your hands as required when forming the dough.
• Bake for 25 minutes until a light golden colour. Remove from oven and place on a cooling rack until cool enough to handle, about 10-15 minutes.
• Reduce oven temperature to 325F (300F convection).
• Slice on the diagonal into 1/2"-3/4" pieces. Place biscotte on baking sheet on the cut edge and bake for about 15 minutes until golden.