We’ll admit it. There’s something obnoxiously satisfying about making your own biscotti. Perfect for a holiday cookie exchange.
- 3/4 cup whole walnuts
- 1/2 cup dried cranberries
- 1/2 cup white sugar
- 3 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- Zest of 1 lemon and 1 orange
- 3 large eggs, lightly beaten
- 1 egg white, lightly beaten
- 1/4 cup corn syrup
- 1 tbsp lemon juice
INSTRUCTIONS
Toast the walnuts for 10 minutes at 325˚F, then coarsely chop a third of them and coarsely grind the remainder in a blender.
- To a large bowl, add the nuts, cranberries, sugar, flour, soda, salt and zest.
- Mix with a wooden spoon, then add the 3 large eggs and all but 1tsp of the egg white.
- Next, add the corn syrup and lemon juice, and mix until a stiff dough forms.
- Flour your hands, and roll the dough into three logs, each 6 inches long.
- Flatten the logs to 1 1/2 inch thickness, place them on a parchment-lined baking tray and brush the tops with the reserved egg white.
- Bake in upper third of the preheated 325˚F oven for 25 minutes.
- Remove the logs to a rack, and cool for 10 minutes. Cut the logs into diagonal 1/2 inch slices.
Return them to the baking sheet, and bake them 5 to 10 minutes per side. Cool them on a rack, then decorate with melted chocolate.