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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325 degrees. | 2. In bowl beat butter and sugar with hand mixer until pale and fluffy. Beat in eggs until well combined. | 3. In small bowl whisk together flour and baking powder, walnuts, dried cranberries, anise and lemon zest. Add to butter mixture and mix well. | 4. Shape dough into a large log, about 4” x 12”. Arrange on a parchment-lined baking sheet and bake in center of preheated oven until golden, approximately 30 minutes. | 5. Let cool for 15 minutes and slice into 1/4-inch thick slices (diagonally for longer cookies or straight across for smaller). | 6. Return biscotti to baking sheet, cut side down, and bake for an additional 10 minutes. Flip to other side and bake 10 minutes longer or until completely dry. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup		684.0	31.428	21.372	57.6
brown sugar	3/4	cup		627.0	161.8485	0.198	0.0
egg	2			143.0	0.72	12.56	9.51
purpose flour	1 1/2	1/2		-	-	-	-
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
walnut	2	cups	chopped	3854.24	0.0	0.0	436.0
cranberry	1	cup	dried	50.6	13.167	0.506	0.14300000000000002
anise seed	1	teaspoon		7.077000000000001	1.0504	0.3696	0.3339
lemon zest	2	teaspoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.