Citrus Cranberry Biscotti
Helpful Tips:
Love this cookie! It is a "not-too-sweet" addition for your Christmas cookie platter. It also travels well and is great for a "sweet treat" gift. I love this biscotti for the summer too--omitting the orange zest and substituting dried blueberries for the cranberries. You can enhance the biscotti by dipping an end in melted white or milk chocolate.
- 12
Ingredients
- 3/4 cup Granulated Sugar
- 2 tsp Grated Lemon Zest
- 2 tsp Grated Orange Zest
- 2 Large Eggs
- 2 Tbsp Unsalted Butter, melted
- 1/2 tsp Lemon Extract
- 2 cups All-purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/4 tsp Baking Soda
- 1/8 tsp Salt
- 1/3 cup Finely Chopped Dried Sweetened Cranberries
- 1/4 cup Finely Chopped Pecans
Preparation
Step 1
Preheat oven to 350° F. Combine sugar, lemon zest, and orange zest in large bowl; mix well. Remove and reserve 1 tablespoon; set aside. Add eggs, butter, and lemon extract to sugar. With electric mixer, beat until thick and pale, about 5 minutes. In small bowl sift together the flour, baking powder, cinnamon, baking soda, and salt; add half to egg mixture, beating until smooth. Add remaining flour mixture; beat until smooth. Stir in cranberries and pecans.
Turn dough onto lightly floured surface. Roll into a smooth 9-inch log. Place on a parchment-lined large insulated baking sheet; flatten slightly, forming a 9 x 3-inch log. Sprinkle top with reserved sugar mixture; press in lightly. Bake until golden and crusty, about 23 to 28 minutes. Cool on sheet 5 minutes; remove to wire rack to cool for 10 minutes. Reduce oven temperature to 300° F.
Using a very sharp knife, cut log on a slight diagonal into 3/4-inch wide slices. Place cut sides down, on same baking sheet. Bake 10 minutes; turn slices over and bake 10 to 12 minutes more or until surfaces are crisp but not browned. Transfer to wire rack to cool completely. Makes about 12 cookies.