Emprimir
Correo Electrónico
Add a photoAdd little Italian twist to a biscotti recipe by adding chopped cranberries. Great for a Thanksgiving dessert platter.
Ingredientes
- Dry Ingredients
- 10 cups flour
- 2 cups sugar
- 3 tablespoons baking powder
- 1 cup walnuts, chopped
- 2 cups dried cranberries, chopped
- Wet Ingredients
- 12 eggs, beaten
- 1 lb. melted butter
- 1 zest and juice of a large lemon
- 1 zest and juice of a large orange
- Frosting
- 1 cup confectionary sugar
- 3 1/2 tablespoons milk
- 2 drops of lemon juice
- 1 tablespoon orange juice
- Zest of the orange
Direcciones
- DOUGH
- Mix the flour with the baking powder. Beat the sugar and eggs and butter together and mix well. Slowly mix in the flour mixture. Fold in the orange and lemon zest and the chopped walnuts. Wrap the dough in plastic wrap and refrigerate it for one hour.
- ASSEMBLY
- Form loaves about 1 1/2â x 12â. Place them on a parchment paper covered cookie sheet.
- BAKE
- Bake in the oven until they turn brown at the bottom. Remove from the oven and allow them to cool on a rack. Slice on the diagonal and return them to the oven, toasting them for 3 minutes on one side. This will harden them but not toast them.
- FROSTING
- Frost when they are cool. Use Orange and lemon zest in the frosting and replace the milk with orange juice.
- Do not cut them if you are freezing them, but freeze the loaves whole.
- NOTE: Add 1 1/2 cups dried chopped cranberries and drizzle with melted chocolate for a different variation.
- NOTE: When making them for myself, I do not frost them but slice them thinly so that you can see the cranberries on the inside. They are very flavorful without frosting.
- FROSTING
- Add lemon juice and extract to the confectionary sugar. Slowly add in the milk until all confectionary sugar is mixed in and frosting is smooth. It should not be too thin or it will all drip off the cookies and dry transparent. The frosting should be thick enough so that it sits on the top of the cookie.
- APPLYING THE FROSTING
- Frost when they are cool. Use Orange and lemon zest in the frosting and replace the milk with orange juice.
- If Frozen
- Defrost completely and put the loaves on wax paper and frost - allow them to dry. Cut them on the diagonal. You can cut them first and then drizzle the frosting over the top letting the frosting drip a little down the side.
- NOTE: This recipe will frost approximately 3 dozen cookies.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 438g | |
| Recipe makes 7 servings | |
| Calories 1622 | |
| Calories from Fat 592 | 36% |
| Total Fat 67.51g | 84% |
| Saturated Fat 36.56g | 146% |
| Trans Fat 0.0g | |
| Cholesterol 459mg | 153% |
| Sodium 2132mg | 89% |
| Potassium 376mg | 11% |
| Total Carbs 228.22g | 61% |
| Dietary Fiber 7.3g | 24% |
| Sugars 83.0g | 55% |
| Protein 30.08g | 48% |
Evaluaciones
19 de Noviembre de 2010
Really, really pretty and sounds wonderful. Hope to try it soon.
Comentarios
- 16 de Noviembre de 2017Under Step 4 of the directions, the text is messed up and I can't tell the size that the loaf is supposed to be... HELP!!
Loading older comments, please wait...
