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Preparation time
15 minutes
Total time:
1 hour
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Ingredients
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1 pinch of nutmeg
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2 ml (1/2 tsp.) ground cinnamon
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5 ml (1 tsp.) baking powder
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2 ml (1/2 tsp.) salt
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To taste, lemon zest
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To taste, orange zest
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500 ml (2 cups) all-purpose flour
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250 ml (1 cup) dry, non-sweetened cranberries
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250 ml (1 cup) maple sugar
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2 medium eggs
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45 ml (3 tbsp.) vegetable oil
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as needed, all-purpose flour
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Directions
- Preheat the oven to 190˚C (375˚F).
- In a bowl, combine oil, eggs, and maple sugar. Set aside.
- In another bowl, mix the remaining ingredients. Add the dry ingredients to the wet ones and mix to obtain a consistent, sticky mixture.
- Divide the dough into 2 balls and put on a lightly floured work surface.
- Form 2 cylinders and put them on a greased and lightly floured (or laid out with waxed paper) cookie sheet, and flatten slightly using your fingers. Bake for 25 minutes. Remove from oven and let cool.
- Slice the flattened cylinders across to form biscotti. Place them on a cookie sheet, leaving a space between each one and bake for an additional 10 minutes.
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