Beat 1/3 cup butter; add 2 eggs. Stir in all ingredients. Divide into two loaves on cookie sheet, chilling if necessary to make dough easier to handle. Each loaf should be about 9" long and 2" wide. Bake at 375 for 25 to 30 minutes until toothpick inserted in center comes out clean. Cool on sheet 1 hour. Cut each loaf diagonally 1/2" thick slices. Place slices on an ungreased cookie sheet. Bake at 325 for 8 minutes, then turn over and bake for 8 to 10 minutes more (until dry and crisp). Transfer to wire rack to cool. Makes 32 cookies.
*Note: Biscotti means twice baked.
Ingredients
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3/4 cup dried cranberries or cherries
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3/4 cup pecans
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2 cups flour
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1/2 teaspoon cinnamon
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2 teaspoons baking powder
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2/3 cup sugar
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