Ingredients
- Butter – 12.54%
- Brown Sugar, Light – 15.76%
- Eggs – 11.10%
- Flour – 23.86%
- Baking Powder – .78%
- Walnuts, Medium and Small Pieces – 22.20%
- Dried Cherries – 6.66%
- Dried Cranberries – 6.66%
- Lemon Zest – .22%
- Anise Seeds – .22%
- Totals (Calculated) – 100.00%
PREPARATION
- Whip butter and sugar.
- Add eggs, and beat until well combined.
- Whisk together the flour, baking soda, walnuts, cranberries, cherries, lemon zest and anise seed.
- Add dry mixture to the butter mixture.
- Shape dough into a log (4 x 12 inches).
- Bake 30-35 minutes at 325°F.
- Remove from the oven, cool and slice into ¼ inch thick slices.
- Rebake the biscotti, cut size down for 10 minutes at 325°F.
