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Author Notes: Easy and delicious recipe of the classic Italian twice baked cookie. —Karrie / Tasty Ever After
Makes 30 small biscotti
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 whole eggs
- 3/4 cup dried cranberries, chopped
- 3/4 cup white sugar
- 1/3 cup oil, vegetable or canola
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Preheat oven to 350. In a medium bowl, sift together the flour, baking powder, cinnamon, and salt. Set aside. In a large bowl, beat the eggs, then add the dried cranberries, sugar, oil, and extracts. Mix all together until thoroughly combined. Gradually add the flour mixture to the egg mixture and mix together well, until a dough is formed and is slightly stiff but still soft.
- Turn out dough onto a lightly floured surface and divide into three equal pieces. Form each dough piece into a small rectangular loaf. Place loaves on a large baking sheet lined with parchment paper or a silicon baking mat and bake for 20 minutes. Remove from oven and let cool on sheet for 5 minutes.
- Reduce oven to 300 degrees. Remove slightly cooled biscotti loaves from the pan and cut into ½-3/4" slices on the diagonal with a sharp knife. Place the slices back on the baking sheet and bake for additional 15-20 minutes. Remove from oven and transfer biscotti to a wire rack and let cool completely. Store leftovers in a covered container for 4-6 weeks.
- This recipe was entered in the contest for The Best Thing You Ate This Year