We love biscotti at this time of year! You can add different ingredients that make them extra delicious! Dip them in a cup of hot cocoa or coffee for an extra yummy treat!
2 cups flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup fresh cranberries
¾ cup sugar
½ cup unsalted butter at room temperature
1 teaspoon ground anise seed
1 cup Heath Bar Chips
½ cup chopped hazelnuts
Preheat oven to 350 degrees. In a medium bowl stir together, flour, baking powder and salt.
Place sugar, butter and ground anise seed in a large mixing bowl.
Beat ingredients with an electric mixer, then add eggs, one at a time.
Place cranberries in a food processor and pulse until chopped.
Add the flour mixture to the butter mixture and combine.
Add the cranberries, heath bar chips and nuts, stir together by hand or with the mixer.
Place dough on a floured board.
Form a log about 16 inches long….
and about 3 inches wide.
Transfer the log to a baking sheet lined with parchment paper. You may have to cut the dough in half to get it on the sheet.
Place in the oven and bake for 30 minutes.
Remove from the oven after first baking and allow to cool for 30 minutes.
Move the log to a cutting board. Cut the cookies on a diagonal about 1/2 inch wide. Place back on the cookie sheet, cut side down.
Haley came over to bake with Auntie Megan.
Return to the oven to bake for another 15 minutes. Remove and place on a cooling rack.