Maria’s Cranberry Walnut Biscotti
Makes 2 dozen cookies
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup sugar
- 1 stick salted butter, softened
- zest from one medium orange (about 2 teaspoons)
- 2 teaspoons chopped anise seeds
- 2 large eggs
- 1 cup chopped walnuts
- 1 cup whole, dried cranberries
- red and green decorative sugar
Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
In a medium bowl, combine flour and baking powder. In a separate mixing bowl combine sugar, butter, orange zest and anise seeds using an electric mixer. Mix until creamy (approximately one minute). Add eggs one at a time, mixing well until the batter is smooth.
Add the flour mixture and stir until well blended. Stir in the walnuts and cranberries.
Split the dough evenly and form two logs on the baking sheet, approximately 12 inches long by 2 inches wide. Sprinkle colored sugar over the top of each log and bake in the oven until golden brown, about 30 minutes. Cool for approximately 30 minutes.
On a cutting board, use a sharp knife to cut each log into ½-inch-thick diagonal slices. Arrange the slices, cut side down, on the baking sheet and bake for an additional 15 minutes. Place the slices on a rack and cool completely.
Biscotti can be stored in an airtight container for up to one week or frozen in resealable freezer-safe plastic bags for up to two months.
*This story by Maria Desiderata Montana first appeared in the U-T San Diego.