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Add a photoServings: 12
Ingredients
- 3 c. All-purpose flour
- 2 1/2 tsp Baking pwdr
- 1/8 tsp Salt
- 2 tsp Grnd anise (or possibly 3/4 tspn anise extract)
- 2/3 c. Unsalted butter slightly softened
- 1 c. Granulated sugar
- 3 x Large eggs
- 2 tsp Finely grated lemon zest (yellow portion of peel)
- 1/4 tsp Lemon extract
- 2/3 c. Dry cranberries
Directions
- Preheat oven to 375 degrees.
- Thoroughly stir together unsifted flour, baking pwdr, salt and grnd anise (if using anise extract, add in with Large eggs). Set aside. Combine butter and sugar; beat till well blended. Add in Large eggs, lemon zest and lemon extract (and anise extract, if using); beat till light and fluffy. Gradually beat in about half the dry ingredients. As dough gets stiff, stir in remaining dry ingredients by hand. Stir in cranberries.
- Divide dough in half. Place each half on a sheet of waxed paper. Shape each half into a smooth, proportionately shaped log about 11 inches long, 2 inches wide and 1 inch thick. (The dough will be soft and sticky, but the waxed paper works well.) Unroll logs from paper directly onto greased cookie sheet, placing them as far apart as possible. Press down on logs to flatten slightly (logs spread to double in width).
- Bake in center of oven 15 to 18 min, till logs are lightly browned. Let cold on cookie sheet about 30 min.
- Remove cookies to cutting board. With serrated knife, cut biscotti diagonally into 1/2-inch-thick slices. Place slices slightly apart on ungreased baking sheet. Return to 375 degree oven. Toast 5 to 7 min, or possibly till lightly browned. Turn slices over; toast second side 4 to 5 min, or possibly till lightly browned. Remove from oven.
- Transfer biscotti to wire racks; let cold completely. They should be dry and crisp-hard. Store in airtight container up to 2 weeks. Freeze for longer storage.
- Yields 44 (4-inch) biscotti.
- Tester's notes: Terrific tasting, with great eye appeal. Wonderful holiday flavors. We recommend this cookie for gifts to friends.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 12 servings | |
| Calories 291 | |
| Calories from Fat 104 | 36% |
| Total Fat 11.82g | 15% |
| Saturated Fat 6.91g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 306mg | 13% |
| Potassium 64mg | 2% |
| Total Carbs 41.58g | 11% |
| Dietary Fiber 1.2g | 4% |
| Sugars 17.11g | 11% |
| Protein 4.98g | 8% |
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