Cookie Recipe Contest Winner – Cranberry Citrus Biscotti
One of the many reasons I love biscotti…
It’s a cookie you can eat for breakfast! What’s better than that?
This time of year biscotti also makes a wonderful holiday gift. Since these twice-baked cookies are hearty, they can stand up to the rigors of travel. Store the biscotti in a decorative tin or jar, tie it up with a bow and you have a beautiful and delicious homemade gift!
Take a look at this winning recipe and then learn a little more about Mary!
3/4 cup Granulated Sugar
2 tsp Grated Lemon Zest
2 tsp Grated Orange Zest
2 Large Eggs
2 Tbsp Unsalted Butter, melted
1/2 tsp Lemon Extract
2 cups All-purpose Flour
1 tsp Baking Powder
1/2 tsp Cinnamon
1/4 tsp Baking Soda
1/8 tsp Salt
1/3 cup Finely Chopped Dried Sweetened Cranberries
1/4 cup Finely Chopped Pecans
Preheat oven to 350° F. Combine sugar, lemon zest, and orange zest in large bowl; mix well. Remove and reserve 1 tablespoon; set aside. Add eggs, butter, and lemon extract to sugar. With electric mixer, beat until thick and pale, about 5 minutes. In small bowl sift together the flour, baking powder, cinnamon, baking soda, and salt; add half to egg mixture, beating until smooth. Add remaining flour mixture; beat until smooth. Stir in cranberries and pecans.
Turn dough onto lightly floured surface. Roll into a smooth 9-inch log. Place on a parchment-lined large insulated baking sheet; flatten slightly, forming a 9 x 3-inch log. Sprinkle top with reserved sugar mixture; press in lightly. Bake until golden and crusty, about 23 to 28 minutes. Cool on sheet 5 minutes; remove to wire rack to cool for 10 minutes. Reduce oven temperature to 300° F.
Using a very sharp knife, cut log on a slight diagonal into 3/4-inch wide slices. Place cut sides down, on same baking sheet. Bake 10 minutes; turn slices over and bake 10 to 12 minutes more or until surfaces are crisp but not browned. Transfer to wire rack to cool completely. Makes about 12 cookies.
Love this cookie! It is a “not-too-sweet” addition for your Christmas cookie platter. It also travels well and is great for a “sweet treat” gift. I love this biscotti for the summer too–omitting the orange zest and substituting dried blueberries for the cranberries. You can enhance the biscotti by dipping an end in melted white or milk chocolate.
How did you come up with your winning recipe?
I first experimented with a lemon biscotti recipe years ago and discovered that I love biscotti! So, I often use my basic biscotti recipe and change up the flavors for the season, varying the add-ins. I decided to try a winter biscotti using a holiday favorite, cranberries. The result, Cranberry Citrus Biscotti, turned out great. I was going to give some for an early holiday cookie gift—but they disappeared from the cookie tin sooner than I expected. Guess I’ll have to make some more!
What inspired you to enter the Better Recipes weekly contest?
Give me a challenge! There are so many fantastic and innovative recipes entered in the weekly contests, I knew it would be highly competitive. So I challenged myself to submit a recipe that I hoped would catch the judge’s eye.
Why do you think your recipe stood out to the judges?
These biscotti have a delectable flavor and a delightful crunch—and tend to be somewhat addicting—so perhaps the judges fell to their cookie charms.
Do you have any advice for others interested in entering our recipe contests?
Cook up a storm and create recipes or fine-tune recipes that you and your family like. Also, strive to make that recipe stand out—whether it is a unique use of ingredients, new technique, general appeal and delicious flavors, etc.
Do you have any plans for the prize money?
Well, with Christmas here I am pretty sure I know that the prize will be going toward holiday gifts.
Any plans if you should win the grand prize?
If I were to win the grand prize? Hmmm, not sure, but lounging on a beach in Hawaii sounds mighty tempting…
Do you have any other kitchen tips, recipe advice or culinary wisdom to share with the Better Recipes readers?
Don’t be afraid to try new ingredients—I recently tried pomegranate molasses and fell in love with it’s acidic yet sweet nuances. Sometimes trying new food items or techniques can lead to delightful culinary experiences.
Better Recipes, Celebrations and Parties, Holidays, Sweet Tooth | Tags: Christmas Cookie Recipes, Christmas Recipes, Cookies for Grown-Ups, Italian Cookie Recipes, Make-Ahead Cookie Recipes
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