Biscotti Walnut & Cranberry Biscotti
2/3 cup (135 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups (230 grams) all-purpose flour
1 cup (120 grams) walnuts, coarsely chopped
1/2 cup (75 grams) dried cranberries or cherries
Instructions:
Preheat oven to 350 degrees F (177 degrees C) and place the oven rack
in the center of the oven. Line a baking sheet with parchment paper.
In
the bowl of your electric mixer (or with a hand mixer), beat the sugar
and eggs on high speed until thick, pale, and fluffy (about 3-5
minutes). At this point beat in the vanilla extract. In a separate bowl,
whisk together the flour, baking powder and salt. Add to the egg
mixture and beat until combined. Fold in the chopped walnut and
cranberries.
Transfer
the dough to a well floured counter and roll into a log shape, about 12
inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to flour
your hands to form the log as the dough is quite sticky. Place the log
on the baking sheet and bake for about 25 minutes or until firm to the
touch. Remove from oven and let cool on a wire rack for about 10
minutes.
Reduce
oven temperature to 325 degrees F (165 degrees C). Transfer the log to a
cutting board and cut into about 1/2 inch (1.25 cm) slices, on the
diagonal. Place the biscotti, cut side down, on the baking sheet. Bake
for about 8-10 minutes, turn slices over, and bake for another 8-10
minutes or until golden brown. Remove from oven and let cool. Can be
stored in an airtight container for several weeks.
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