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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 10 |
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Here's a delicious, authentic biscotti. Perfect for Christmas brunch or just snacking with espresso when opening those Christmas presents. They will keep up to 4 weeks in an air tight container. Ingredients:
1/2 cup salted butter, melted |
2 large eggs |
3/4 cup granulated sugar |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
1 teaspoon orange zest |
1 teaspoon lemon zest |
2 1/4 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon ground cloves |
1 cup dried cranberries |
1/3 cup almonds, sliced |
1/3 cup pistachios, chopped |
melted chocolate (optional) |
Directions:
1. Preheat oven to 350F.
2. Butter and flour a cookie sheet.
3. In a food processor mix eggs, sugar, melted butter, extracts and zests.
4. In a separate bowl stir together flour, baking powder and ground cloves.
5. Gradually add the flour mixture into the egg mixture into food processor.
6. Pulse until smooth. Remove and place back into a bowl.
7. Add cranberries and nuts mixing well.
8. Cover with a plastic wrap and place in fridge for 40 minutes.
9. Turn dough out onto prepared cooking sheet forming into a log 15x3 1/2 .
10. Smooth dough top and side with a slightly wet spatula.
11. Bake for 30 minutes until edges are lightly browned and toothpick comes out clean.
12. Cool for 20 minutes. Do not turn off oven.
13. Using a serrated knife, cut the log into 1/2 slices.
14. Lay slices flat back onto the cookie sheet and bake another 10-12 minutes until bottom of cookie turns golden.
15. Remove from oven and cool on a wire rack.
16. Dust with powdered sugar lightly.
17. Dip one end of each cookie into melted chocolate, if desired.
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