Lemon-Cranberry BiscottiPrep: 30 min Cook: 40 min Servings: 24by J. Gino Genovesi60 recipes>
The biscotti had its origin in Roman times They are a dry, crunchy cookie that contains no fat and quite nourishing. .A food with sustenance and carried by the Roman Legions into battle; perhaps this action help fuel the expansion of the Roman Empire since they were so light and easy to carry into battle. The biscotti became famous throughout Italy, but in Tuscany is where flavors expanded to anisette, amaretto and lemon Columbus is said to have carried the biscotti to the New World, as he needed a viable food source that would resist moisture and mold on his journeys. My family has made the biscotti for many years, and my wife Eleanor prefers the Lemon_Cranberry biscotti.
- 1. lemon cake mix. ( If you do not have a lemon cake mix, use a white cake mix and add 1-2 T. lemon flavor)
- 2. 1 cup flour
- 1/2 cup butter or margarine, melted
- 2 eggs
- 1 tsp. vanilla
- 1/2 cup chopped nuts
- 1 /2 cup dried, sweetened, chopped cranberries
- 1 T. lemon rind, grated ( optional)
- Heat oven to 350 degrees
- 1. Line 2 baking sheets with parchment paper
- 2. In large bowl, combine cake mix, flour, butter, lemon flavor, eggs and vanilla.Beat at low speed until well blended
- 3. Stir in cranberries, nuts and lemon rind
- 4. Divide dough in half. Make each into a 2 inch, foot long log
- 5. Place on baking sheet and bake for about 25 minutes or until toothpick inserted in is center is clean. (Do not over cook as bottoms will burn)
- 6. Remove logs from oven, cool for about 15 minutes.
- 7. Using a fine serrated knife, cut logs, diagonally. into 1/2 inch slices
- 8. Arrange slices, on side, on baking sheet and bake for an additional 6-8 minutes.
- 9. Remove and cool completely
- Variation: Dip one end of biscotti in melted chocolate. Dry at room temperature..
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