Preheat oven to 350; line a baking sheet with parchment paper.
Whisk flour and powder in bowl to blend. With an electric mixer
beat the sugar, butter, lemon zest, and salt in a large bowl. Beat in
the eggs 1 at a time. Add flour mixture and beat until just blended;
stir in nuts and cranberries.
Form dough into a 13 inch long, 3 inch wide log on baking sheet.
Bake until golden, about 40 minutes; cool for 30 minutes.
Place log on a cutting board, and cut diagonally into 1/2 to 3/4 inch
thick slices, and rearrange biscotti on a metal rack on baking sheet.
Bake biscotti until pale golden, about 12 minutes. Cool completely.
Optional but so delicious it's almost required- Melt dark chocolate
and brush onto bottoms or dip ends of biscotti. Allow to cool and
store in an airtight container or freeze for up to 3 weeks.
Originally Submitted
7/2/2011
0 Out of 5 from
0 reviews
You can add this Cran Almond Biscotti recipe to your own private DesktopCookbook.
