Tuesday, June 12, 2012

Biscotti Recipe

I made these the other day as a gift for my parents for their anniversary. They are easy to make and freeze well. They keep for days in an air tight container and actually taste better a few days after making them.

Biscotti   (Chocolate Pecan and Cranberry)

4 eggs
2 tbsp orange juice
1 tsp lemon zest
2 tbsp vanilla
4 1/2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 cup butter at room temp.
1 1/2 cups sugar

1 cup chopped dried cranberries
3/4 cup mini chocolate chips
3/4 cup chopped pecans

Whisk eggs, orange juice, zest and vanilla together in a small bowl.
Sift flour, salt and baking powder into a bowl.
Cream butter and sugar (I use a stand mixer) add in egg mixture, lower speed and add dry ingredients.
Bring dough together with hands and then divide in half.

Mix cranberries into one half.
Mix chocolate chips and pecans into other half.

(Do not use regular sized chocolate chips-it is impossible to cut through cookies without breaking them-I know because a tried it once and made a mess of them.)

Shape into slightly flattened logs.
Place on cookie sheet lined with parchment paper and bake for 30 minutes at 325 degrees.
Cool 10 minutes and with a serrated knife cut on a slight diagonal.
Bake another 25 minutes or until slightly browned and crisp.

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