Cranberry-Walnut Biscotti's

Ingredients for Cranberry-Walnut Biscotti's

Instructions for Cranberry-Walnut Biscotti's

To prepare the Cranberry-Walnut Biscotti's recipe, please follow these instructions:

Got flour, soda, baking powder and salt in a bowl. Take a large bowl which butter, sugar, orange peel and vanilla mix. Use a hand mixer and run in top gear, the batter is fluffy. Add the eggs one at a time and reduce go to low, then add the three walnuts and dried cranberries. Finally met melblandingen in the batter and stir to the right consistency. Tire Bowl to and let it raise approximately 1 hour.

Turn on the oven at 180 degrees. Butter and flour are met on a large baking sheet/baking paper.

Share the dough in two. Got a little flour on your hands and roll each half on a lightly floured board. The long strips must have a diameter of approx. 1.5 cm. Place them on the prepared baking sheet, with ca. 5 cm intervals. Bake until lightly golden in ca. 30 min. (dough spreads a bit during baking). They are taken out of the oven and allow to cool (leave the oven stand on) use a sharp knife and slice the cakes on baking plate ca. 3-4 cm long. Pasties reversed, and put them with spaces. Set them in the oven again (same temperature) and behind them until they are golden brown-about 15 mins.

Let the cakes cool, put them in airtight jars (cake tins) and let them stand at room temperature. Who can they stand up to 14 days and still be "soft" fresh and delicious-if they are not eaten.