Cranberry Citrus Biscotti
Ingredients:
3/4 cup Granulated Sugar
2 tsp Grated Lemon Zest
2 tsp Grated Orange Zest
2 Large Eggs
2 Tbsp Unsalted Butter, melted
1/2 tsp Lemon Extract
2 cups All-purpose Flour
1 tsp Baking Powder
1/2 tsp Cinnamon
1/4 tsp Baking Soda
1/8 tsp Salt
1/3 cup Finely Chopped Dried Sweetened Cranberries
1/4 cup Finely Chopped Pecans
Directions:
Preheat oven to 350° F. Combine sugar, lemon zest, and orange zest in large bowl; mix well. Remove and reserve 1 tablespoon; set aside. Add eggs, butter, and lemon extract to sugar. With electric mixer, beat until thick and pale, about 5 minutes. In small bowl sift together the flour, baking powder, cinnamon, baking soda, and salt; add half to egg mixture, beating until smooth. Add remaining flour mixture; beat until smooth. Stir in cranberries and pecans.
Turn dough onto lightly floured surface. Roll into a smooth 9-inch log. Place on a parchment-lined large insulated baking sheet; flatten slightly, forming a 9 x 3-inch log. Sprinkle top with reserved sugar mixture; press in lightly. Bake until golden and crusty, about 23 to 28 minutes. Cool on sheet 5 minutes; remove to wire rack to cool for 10 minutes. Reduce oven temperature to 300° F.
Using a very sharp knife, cut log on a slight diagonal into 3/4-inch wide slices. Place cut sides down, on same baking sheet. Bake 10 minutes; turn slices over and bake 10 to 12 minutes more or until surfaces are crisp but not browned. Transfer to wire rack to cool completely. Makes about 12 cookies.
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