Cranberry Almond Lemon Biscotti

Italian Holiday Cookies

Dec 4, 2008 Liliana Tommasini

Italian Christmas holiday biscotti cookies made with dried cranberries and almond paste are especially popular at Christmas for holiday gift-giving.

The contrast between the sweetness of the almond paste and the tartness of the cranberries give these cranberry almond lemon biscotti a delicious unique flavour.

Cranberry Almond Lemon Biscotti Recipe

Servings: 36 biscotti

Ingredients:

• 2 1/2 cups flour
• 2 tsp baking powder
• ½ salt
• 1 cup dried cranberries or
• 1 cup frozen or fresh cranberries, chopped
• ½ cup butter at room temperature
• ½ cup sugar
• 8 oz. almond paste
• 2 large eggs
• 1 tsp almond extract
• grated lemon peel of one lemon

Variations

• Add 1 cup sliced toasted almonds
• Drizzle top of the biscotti with Lemon Glaze

How to Make Cranberry Almond Lemon Biscotti

Preheat oven to 350 degrees F.

Line a 13x15 inch cookie sheet with parchment paper or spray with non stick spray

1. In a medium size bowl, combine the flour, baking powder, salt and dried cranberries.
2. Set aside.
3. Crumble almond paste and combine with butter in bowl of stand up mixer with paddle attachment.
4. Beat until well blended.
5. Add sugar and beat until smooth.
6. Add eggs one a time to the mixture and beat until well blended
7. Add lemon zest and almond extract and continue until mixture is well combined.
8. Add dry ingredients a third at a time and mix to form dough.
9. If dough seems sticky add a little flour and beat just until incorporated into mixture.
10. Place dough on floured board and cut dough in half.
11. With floured hands form half of the dough into a log measuring 10 by 2 inches.
12. Place on prepared cookie sheet.
13. Repeat the same with the second half of dough.
14. Beat egg in small bowl with a teaspoon of water and brush on top of logs with pastry brush.
15. Bake in preheated oven for 30 minutes.
16. Remove from oven and let biscotti cool.
17. Place logs on cutting board one at a time and cut logs diagonally into 1/2-inch slices.
18. Lay biscotti, cut side up, standing up on cooled cookie sheet.
19. Return to oven for 15 minutes.
20. Remove biscotti from baking sheet and let cool on cookie rack.

How to Toast Sliced Almonds

Preheat oven to 350 degrees F.

1. Spread almonds in a single layer on non stick baking sheet.
2. Place baking sheet on middle rack in oven
3. Toast almonds until golden brown - approximately 10 minutes.
4. Remove from oven and let cool before adding to the biscotti mixture.

How to Make Lemon Glaze

Ingredients

• 2 cups icing sugar
• 2-3 tsp lemon juice
• 1 tsp lemon zest

Method

1. In a small bowl, stir together icing sugar and 2-3 tsp lemon juice or more as needed to make a drizzling consistency.
2. Add lemon zest.
3. Place cranberry almond lemon biscotti on cookie sheet set ontop of parchment paper.
4. Drizzle biscotti tops with lemon glaze.

How to Store Cranberry Almond Lemon Biscotti

Store cranberry almond lemon biscotti in cookie tin or airtight container.

More Holiday Gift-Giving Recipes

Fig and Walnut Mini Loaves- A Holiday Treat

Sicilian Fig Cookies - Sweet Christmas Gift Idea

Pumpkin Mini Bundt Cakes Recipe

The copyright of the article Cranberry Almond Lemon Biscotti in Italian Cuisine is owned by Liliana Tommasini. Permission to republish Cranberry Almond Lemon Biscotti in print or online must be granted by the author in writing.

Cranberry Almond Lemon Biscotti

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