Cranberry Citrus Biscotti
A beautiful and tasty holiday cookie with bright citrus flavors, tart cranberries, and the warmth of cinnamon.
- 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
Preparation time 30mins
Cooking time 120mins
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.
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