Cranberry Almond Biscotti with Lemon Zest
The holiday season is just around the corner, so let’s spice this season up and replace traditional cookie recipes with this pleasing tea time treat.
Cranberry Almond Biscotti with Lemon Zest
2 cups flour
2 teaspoons baking powder
2 eggs
1 stick of unsalted butter @ room temperature
1/4 teaspoon salt
1/2 cup of white granulated sugar
1/2 cup of golden brown sugar
Pinch of Nutmeg
Pinch of Cinnamon
zest of one whole lemon
1 tablespoon vanilla extract
3 tablespoons almond extract
3/4 cup dried cranberries
3/4 cup chopped salted dry roasted almonds
Preheat oven at 350 F
1. Place dry ingredients; flour, baking powder, salt, nutmeg and cinnamon in a bowl and set aside.
2. In another large bowl, with an electric mixer beat together butter, brown & white sugar, lemon zest, almond extract, vanilla extract and beat in eggs 1 at a time.
3. Add dry mixture and beat together just until fully incorporated (*beware of over beating)
4. Fold cranberries and almonds into batter.
5. On parchment paper, very lightly flour the paper so dough will not stick. Roll dough into a 13-inch long, 3-inch wide log and bake on parchment paper until light golden brown about 35-40 minutes.
6. Cool for 30 minutes (Not allowing the cookie to cool completely will make it difficult to cut without it crumbling)
7. Using a serrated knife cut log into 1-1 1/2 inch thick slices. Place slices back onto cooling rack and place a baking sheet underneath. Put back into the oven for an additional 10-15 minutes at 350 F.
*Allowing biscotti to cool completely will give it that extra crunch
And then pair the biscotti with Coffee or Tea.
Cranberry Almond Biscotti with Lemon Zest
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