Ingredients
Method
- Sift together the flour and baking powder.
- In a mixing bowl with the paddle atachment, beat the sugar, softened butter, zest of one lemon and salt.
- Beat the mixture until it is creamed together, let the mixer run on medium high for about 3 minutes.
- Add the eggs, one at a time.
- Add the flour mixture to the butter and egg blend.
- Just before the batter comes together, add the almonds and cranberries.
- Do not over mix.
- Form the dough into a log about 10-inch long, 4-inch wide log on the prepared baking sheet.
- I use a silpat mat but parchment paper works as well.
- Bake at 350 until light golden, about 40 minutes.
- Cool at least 30 minutes.
- Use a long serrated slicing knife and use a pressing/sawing motion to slice the biscotti widthwise into ½ to 1 inch slices.
- If the first few slices fall apart you need to let the biscotti cool a bit longer.
- Line the biscotti up on a metal cooling rack and place the cooling rack on a cookie sheet.
- Back into the 350 degree oven they go for another 20-30 minutes. I say 20-30 minutes because it depends on how thick you have sliced your biscotti. The thicker they are, the longer they are going to continue to bake.
Nutrition
Nutrition Discolure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Notes
- If the first few slices fall apart you need to let the biscotti cool a bit longer.
