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Citrus Holiday Biscotti


3 eggs

1 c. *sugar (natural or refined)

2 ½ c. flour

1 tsp. baking soda

½ tsp. baking powder

½ tsp. salt

½ c. sliced or slivered almonds

½ c. diced dried cranberries

1 tsp. vanilla

Zest of one lemon and one large orange

2 tbsp. Cognac or other favorite booze


½ c. powdered sugar

Lemon and orange peel

1 tbsp. either lemon or orange juice


Macerate the citrus peel in the Cognac or liquor of your choice for 10 minutes. Then pour over the cranberries while you continue preparing the mixture ahead.

In a mixing bowl, beat the eggs, sugar and vanilla.

Add the macerated fruit in with the liquid it macerated in.

In a separate bowl measure out the flour, baking soda, salt and almonds. Stir the ingredients till well mixed.

Beating on medium low, add the flour mixture to the egg mixture. The dough should be tacky (sticky to the touch).

Form two logs of equal proportions, (app. 14 x 2-3 x 1 inch high) and place on a sheet pan covered with parchment paper.  Bake in a 350 ° oven for 25 minutes.

Note.: If you are not glazing your biscotti or dipping them in chocolate, you could brush with a beaten egg white for a lovely glossy look.

Remove from oven and let them rest 10 minutes before slicing them in app. 1-inch-wide pieces, you can also cut them diagonally for a different look.

Lower the oven to 325°.

Place them back on the parchment covered sheet pan and bake 10 minutes more, after 10 minutes, turn them and cook them for another 10 minutes. Let cool.

At this point, you could dip them in chocolate or glaze them. Your choice.

To glaze, stir all the ingredients till silky and drizzle over biscotti.

Tip: Use a serrated knife if possible to cut the biscotti.

* When I use vanilla beans, I always place them afterwards in a mason jar with sugar, if you have that wonderful sugar somewhere in your pantry, now is a good time to use it.
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