1/3 C. sugar
3 T. vegetable shortening, melted and cooled
1 t. vanilla
3/4 t. orange or lemon extract
1 C. flour
1 t. baking powder
1/4 t. ground mace
1/4 t. salt
1/2 C. (about 3 oz.) dried cranberries, slightly chopped
Milk for glaze
Beat eggs until foamy in large bowl of electric mixer. Gradually beat in sugar at high speed until pale and light. Add cooled shortening, vanilla and orange extract and beat until incorporated.
Sift together flour, baking powder, mace and salt. With beater running at low speed, add flour mixture to egg mixture and blend well. Mix in cranberries (dough will be somewhat soft).
Spoon half of dough onto large greased baking sheet into narrow strip, 9-10 inches long. Using pastry brush dipped in milk, smooth dough into loaf shape, 2 1/2 inches wide and slightly higher in middle than at sides. Repeat with remaining dough, placing second loaf 3 inches from first.
Bake at 350° F. until firm and golden brown, about 25 minutes. Remove from oven and let cool on pan 10 minutes. Meanwhile, reset oven to 325° F.
Move loaves to cutting surface. With serrated knife, cut slightly on diagonal into slices 1/3- to 1/2-inch thick. Arrange slices flat on ungreased baking sheet (or use wire racks). Re-bake biscotti 5 minutes, then turn any that are lightly toasted on underside. Continue to bake 12-15 minutes longer, checking and turning slices as necessary, until biscotti are light gold.
Cool on wire rack and store in airtight container.
Makes about 3 dozen.