Holiday Biscotti
Golden, twice-baked cookies perfumed with bright lemon zest and aromatic anise that fill the kitchen with the most intoxicating fragrance. These traditional Italian treats are sturdy enough for dunking in espresso yet delicate enough to savor on their own during the holidays.
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.