Holiday Biscotti
My Grandma Lucy made anise biscottiwhen I was a child. That cookie, although not as sweet, inspired this recipe.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
35 min
Total Time
1 hr 5 min
Servings
48 servings
Ingredients
- 4 eggs
- 1 1/2 cupssugar
- 1 cupvegetable oil
- 2 tablespoonsgrated lemon zest
- 4 teaspooncrushed anise seed
- 2 1/2 teaspoonbaking powder
- 2 teaspoonsvanilla
- 1/2 teaspoonKosher salt
- 4 cupsflour
- 1 cupwhole blanched almonds
- 1 cupdried cranberries
- crystalized sugar
Nutrition Facts
Per Serving (serves 48 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 350º F. Line a baking sheet with parchment paper.
- 2
In a large bowl, combine the eggs, sugar, oil, zest, aniseeds, baking powder, vanilla, and salt. Blend with whisk. Add flour and incorporate. Then add almonds and dried cranberries. Knead on a floured surface until smooth, adding as necessary as the dough will be sticky - 10 to 15 turns. Divide the dough in half.
- 3
Form each half into a log - 2 inches wide. Flatten slightly and sprinkle with decorative sugar.
- 4
Bake until firm to the touch, 12 to . Logs will spread during baking. Remove from oven and allow to cool for .
- 5
Transfer to cutting surface and cut crosswise into half-inch slices. Arrange cut-side down on a baking sheet. Return to oven and bake until brown - about . (watch them - you don't want them to get too brown.)
- 6
Transfer cookies to wire rack to cool. Store in an airtight container. They will keep for up to three weeks.