5 tablespoons (2 1/2 ounces) melted butter
2/3 cup (4 1/2 ounces) sugar
1/2 teaspoon salt
2 teaspoons baking powder
3 to 4 drops Fiori Di Sicilia, optional
2 teaspoons vanilla extract
2 large eggs
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (4 1/4 ounces)semolina flour
1 cup (4 ounces) dried cranberries
1 cup (4 ounces) chopped pecans or almonds

Preheat the oven to 350°F, and grease a biscotti pan or large baking sheet. Stir together the melted butter, sugar, salt, and baking powder. Beat in the Fiori and vanilla, then the eggs. Blend in the flours, cranberries, and nuts; the dough will be stiff. Place into the prepared biscotti pan, leaving a 3/4-inch margin free on each side of the pan, to allow for expansion. If you're using a baking sheet, form the dough into a flattened log about 10 1/2 by 4-inch.

Bake the biscotti dough for 30 to 35 minutes, remove from the oven, and cool for 1 hour. Slice on the diagonal into 1/2 to 3/4-inch-thick pieces. Place them back on the baking sheet, standing them on edge if you can; this will ensure they bake evenly.

Reduce the oven temperature to 325°F and bake for 22 to 26 minutes, until golden. Remove from the oven, and allow to cool on the baking sheet; biscotti will become crisp as they cool. Store airtight. Yield: about 1 1/2 dozen 5 to 6-inch biscotti.

Variations

Omit the Fiori Di Sicilia from the recipe above, and substitute any of the following for the cranberries and pecans or almonds:

Chocolate-Cranberry-Pecan
3/4 cup semisweet chocolate chips
3/4 cup lightly toasted pecans, chopped
3/4 cup dried cranberries
3-4 drops orange oil

Pistachio-White Chocolate
1 cup chopped pistachio nuts
1 cup white chocolate chips or chunks
2-3 drops bitter almond oil

Butter Pecan
1 cup butterscotch chips
1 cup toasted pecans, chopped
3-4 drops butter-rum flavor

Spicy Pine Nut
1 1/2 cup toasted pine nuts
1 teaspoon fennel seeds
1/8 teaspoon anise oil

Pina Colada
3/4 cup toasted coconut
1/2 cup chopped dried pineapple
1/2 cup macadamia nuts