Makes: 40 cookies
With more and more people allergic to nuts I decided to create a biscotti that is traditional Italian goodness with lots of flavour but excluded the foundational ingredient of nuts.
Ingredients
4 eggs
1 ¼ cup sugar
½ cup oil
3 tbsp lemon juice
2 tbsp lemon zest
½ cup dried cranberries
½ cup dried cherries
3 ½ cup flour
4 tsp baking powder
½ cup milk chocolate wafers
Directions
Preheat oven to 375˚F
Cover large baking sheet with parchment paper
In a large bowl whisk eggs, sugar, oil, lemon juice and lemon zest
Chop cranberries and cherries into smaller chunks and stir them into the egg mixture
Sift together flour and baking powder
Using a wooden spoon stir dry ingredients into egg mixture until well blended
Let dough sit in bowl for 20 minutes
Bring dough together on a floured counter
Make two logs and put on baking sheet
Flatten and straighten logs to ¾ inch thick, smoothen tops and sides
Bake for 13 - 15 minutes or until golden on the bottom
Take out of oven and put logs on cutting board
Slice into ½ inch slices for second bake
Set biscotti on either baked edge or flat side and bake until golden around the edges
Fully cool biscotti before decorating with chocolate
Make chocolate drizzle by placing chocolate in a microwave safe mug
Melt chocolate for 1 minute and take out and whisk.
Keep microwaving 15 seconds at a time until chocolate has melted
Either drizzle chocolate or use a decorating tool to pipe chocolate over biscotti
Let chocolate harden before storing in air tight containers and freezing
Biscotti can be stored in freezer for up to six months
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