Prep: 30 minutes
Cook: 40 minutes
serves: 40 cookies
Description: coffee and a crunchy snack are always a good combination. I have never been a big fan of store bought biscotti. Then I had a homemade biscotti. WOW what a difference. What I like about this recipe is the mixed dried berries, and the lemon. It is out of this world! Keep it as is or dip in chocolate for a sweet treat.
Ingredients:
1 stick butter, at room temperature
1 cup sugar
2 eggs, plus 1 egg white
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
Pinch salt
1 lemon, zested
1/2 cup blanched almonds, toasted
3/4 cup dried cherries and dried cranberries
Directions:
1. Preheat the oven to 300 degrees F.
2. In a mixing bowl, combine the butter and sugar and beat together until light and fluffy, about 3 minutes.3. Scrape down the sides of the bowl periodically. Beat in the eggs 1 at a time.
4. Add the vanilla.
5. Gently mix in the flour, baking powder, salt, and lemon zest.
6. Once the dry ingredients are incorporated, fold in the almonds and dried cherries.
7. Divide the dough in half and roll the dough into 2 logs. If the dough is sticky, dust with a little flour.
8. Roll the logs to the length of a sheet pan.
9. Beat the egg white with a splash of water.
10. Brush the logs with the egg white and sprinkle with sugar.
11. Transfer to a sheet pan and place at least 3 inches apart.
12. Bake in the oven for 30 minutes.
13. Remove from the oven let cool for 10 minutes.
14. Remove logs to a cutting board and slice on the bias about 3/4 inch thick.
15. Lay the biscotti back on the sheet pan and return to the oven for another 10 minutes.
16. Remove and cool completely on a rack.
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