Lemon Cranberry Biscotti
Easy to make and great for dipping.
1/2 cup butter, softened
1 cup granulated sugar
3 eggs, large
2 Tbsp grated fresh lemon zest
1 Tbsp fresh lemon juice
3 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
3/4 cup chopped dried cranberries
PREPARATION: Preheat oven to 350F.
In a large bowl, mix together butter and sugar. Gradually beat in eggs, lemon zest and juice.
In a separate bowl, mix flour, baking powder and salt. Stir into egg mixture to make a sticky dough. Add cranberries and mix well. Keep mixing with floured hands until the dough is smooth and the fruit is well mixed.
Turn dough out onto a lightly floured board and shape into two balls. Shape each ball into a 12 -inch long (about 30 cm) log. Flatten logs until about 3 1/2-inches (about 9 cm) wide with rounded edges.
Place logs 4-inches (about 10 cm) apart on a baking sheet sheet lined with parchment paper. Bake for about 23 to 25 minutes (rotating trays halfway through baking) or until firm. Remove from oven and let cool for 15 minutes
Using two spatulas, carefully transfer logs to a cutting board. With an electric knife (or a serrated knife), cut logs crosswise into 1/2-inch (about 1.5 cm) thick slices. Return slices to a baking sheet, arranging them upright.
Reduce oven to 325F. Bake an additional 25 minutes or until firm and dry. Cool. Store in airtight container.
Makes about 2 dozen.
Lemon Cranberry Biscotti
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