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Ingredients
2 cups all-purpose flour
1 1/2 teaspoon baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temp
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 eggs
3/4 cups walnuts, coarsely chopped
2/3 cup dried cranberries
Directions
1. Preheat oven to 350F. Line a heavy, large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend, and set aside.
2. Using an electric mixer, beat the sugar, butter, lemon zest and salt together.
Add eggs in, beating them one at a time.
3. Add the flour mixture and mix until everything is just blended. Stir in dried fruit and nuts.
4. Form the dough into a log, about 3” wide, on the prepared baking sheet. Mine ended up being about a foot long.
5. Bake until light golden – about 40 minutes. Let cool on a wire rack for 30 minutes. There may be some crumbling when you slice... I made sure to cool completely before moving onto the next step to minimize that.
6. Using a serrated knife, slice through biscotti at a diagonal. Arrange slices onto baking pan, slice-side-down. Bake again at 350 degrees for 15 minutes, or until the tops are light golden brown and the edges are crisp.
7. Cool completely before packaging.
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My next batch? Walnuts, dried cherries, dipped halfway in melted dark chocolate.
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