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Saturday, December 17, 2011

Citrus Cranberry Biscotti

I can definitely see why this recipe was a winner in Better Recipes contest. But of course, I had to change just a couple of things to work with allergies as well as what we are able to buy here in the middle of no where. It was remarkably easy and the flavors jump all over your tongue. Try it with your breakfast coffee or a late snack with some hot cocoa.

3/4 cup Sugar
2 tsp Lemon Zest
2 tsp Orange Zest
2 Eggs
2 tbs Butter, melted (at room temp)
1/2 tsp Lemon Juice
2 cup All Purpose Flour
1 tsp Bking powder
1/2 tsp Cinnamon
1/4 tsp Baking Soda
Dash Salt
2/3 cup Cranberries, dried and chopped

1) Preheat oven to 350. Line a baking sheet with parchment paper.

2) In large bowl, mix sugar, lemon and orange zests together. Reserve 1 tbsp and set it aside for later.

3) In same bowl, add egg, butter and juice and beat until thick and pale, about 5 minutes (up here it took 8).

4) In med bowl, *sift together flour, baking powder, baking soda, cinnamon and salt. Add half the mixture to the egg and beat until smooth. Add remaining flour and stir until smooth. Last, add in the cranberries and stir to combine. *If you do not have a mixer, use a deep strainer.

5) Turn dough onto a lightly floured surface and mold into a 9" log. Place on baking sheet. Flatten the top just slightly and sprinkle the reserved tbsp of sugar and press it in lightly.

6) Place in oven and bake 22-28 minutes (about 32 up here in the clouds) until golden and crusty. Check with a toothpick in the center to make sure its not doughy in the center before moving to the next step.

7) Let cool about 10 minutes (important if you do not want to burn yourself). Reduce oven to 300. Cut log into diagnal slices about 3/4" thick. Place slices, cut side down on baking sheet.

Bake 10 minutes, remove and flip slices over. Return to oven another 10-12 minutes until top surface is crisp but not browned.

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