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Meyer Lemon and Cranberry Biscotti

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Meyer Lemon and Cranberry Biscotti


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Meyer Lemon and Cranberry Biscotti

Submitted by Corporate Chef Andy Stewart


  • 2 cup flour
  • ¾ cup cornmeal
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup of sugar
  • 1 stick unsalted butter
  • 3 large eggs
  • zest of 2 lemons
  • 3 tablespoons Fustini's Meyer Lemon Oil
  • 1 cup sliced almonds
  • ½ cup dried cranberries. roughly chopped
  • white chocolate, optional


Step 1. 

Preheat oven to 325 degrees.  Line a baking sheet with parchment paper. Whisk together flour, cornmeal, baking powder, and salt in a small bowl and set aside.  Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together until smooth. Add eggs, one at a time mixing thoroughly after each addition. Add oil and zest and combine. Add flour mixture and mix on low until just combined. Add almonds and cranberries and mix only to combine. Using wet hands, divide the batter into two 8x3 inch logs and place them onto the prepared sheet. Bake until logs are firm and browned – 30-40 minutes. Remove from oven but leave the oven on. Let logs cool on the baking sheet until you can touch them – 5-8 minutes.

Step 2. 

Cut logs on a diagonal into 1-inch slices. Place slices – cut side down – back on the baking sheet and into the oven.  Bake until slices are browned – 10-15 minutes more.  Remove from oven and let cool completely.  

Melt white chocolate until just melted (if it gets too hot, it will seize and be unusable) Partially dip one end of the biscotti into the chocolate.  Allow to harden on parchment or waxed paper until chocolate is firm.

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