The word biscotti literally means, baked twice. However, 20 years ago when we developed this recipe, we discovered that we like these cookies chewy rather than crunchy, so we eliminated the final step* of baking them a second time. We make lots of cookies over the holidays, but there's something positively addicting about them.
4 Cups Flour
2 Cups Sugar
4 TSP Grated Lime Peel
2 TSP Baking Powder
1 TSP salt
1 Stick Cold Butter Cut into Pieces
6 Eggs Beaten with a Fork
1 1/2 Cups Dried Cranberries
2 1/2 Cups toasted chopped pecans
Preheat Oven to 350 Degrees Fahrenheit
Mix flour, sugar, lime peel, salt and baking powder until blended.
Add butter and cranberries.
Spoon off and reserve 2 TBS of the beaten eggs for later, and add the remaining eggs and nuts. Mix until dough is evenly moistened.
Turn dough out onto well floured work surface - dough should be sticky. Kneed dough as needed to ensure all ingredients are well distributed. Divide the dough evenly into quarters.
With hands roll each portion into a 9 inch log and place on a lightly greased baking sheet 3 inches apart.
Press down on logs to flatten them to about 1.5 inches high and about 3 inches wide .
Brush the tops and sides with the reserved egg.
Bake 25 minutes or until golden brown and allow cookie logs to cool 10 minutes before cutting.
Use a cutting board and serrated knife to cut biscotti into 1 inch slices.
For crunchy cookies, arrange slices cut side up on the cookie sheet. Bake 5-7 minutes longer and remove to a wire rack to cool.