This is definitely a new favorite. Mentioned in my Gingerbread Biscotti post, it was one of three biscotti recipes created in one 24-hour period last month. Even though one of those recipes included dark chocolate—irresistible for me and usually favored above all others—I like these cookies even better.
While the Internet boasts a multitude of biscotti recipes featuring lemon juice or zest, I have not come across any with lime. With a few too many limes aging in the fridge, I thought I’d give it a go. ’Twas a good thing I did! These are crunchy, tangy and perfectly sweet. As with most biscotti, they are excellent with coffee or tea any time of day. Given the nutrients and protein provided by the whole wheat flour, eggs, dried cranberries and walnuts, I rationalize that it’s okay to grab a couple for breakfast every once in a while.
By the way, I was a little worried when I sampled the dough, for the lime flavor was a bit strong. There was no need to be concerned, though. Once (or twice) baked, these cookies are exceptional.
Note: Thanks to Dan Erickson for this amazing plate! We’ve used it for many photo shoots, and now that he has a website, we’re happy to share a link to his other work here: Dan’s Woodwork.
Zesty Cranberry Lime Biscotti
Makes almost 2 dozen biscotti
2 1/4 cups 50/50 flour*
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
2 large eggs
1/4 cup freshly squeezed lime juice
2 tablespoons canola oil
2/3 cup dried cranberries
1/3 cup crushed walnuts
* You can buy this off the shelf, but I use a less-expensive homemade mix of all-purpose and whole wheat flour. If you don’t have a mix ready, use 1 1/4 cups of all-purpose and 1 cup of whole wheat flour for this recipe.
- Preheat oven to 350°F. Cover a large baking sheet with parchment paper or a Silpat mat.
- In a medium bowl, whisk together flour(s), baking powder and salt. Set aside.
- Combine sugar, eggs, lime juice and canola oil in the bowl of an electric mixer. Blend on medium-high speed for 2 minutes.
- Pour flour mixture into wet ingredients and blend until dough starts to pull together.
- Add cranberries and walnuts, mixing until they are fully incorporated. Dough will be stiff.
- Turn dough out onto Silpat mat or a work surface dusted with flour.
- Using wet (for Silpat only) or lightly floured hands, shape into a log about 15 inches long, 3 1/2 inches wide and 1 inch thick.
- Bake on prepared pan for 30 minutes at 350° F.
- Remove from oven and cool for 10 minutes. Reduce oven temperature to 325° F.
- Carefully transfer log to cutting board and cut diagonally into 1/2-inch slices.
- Place slices upright on the mat or pan, spacing them about 1/2 inch apart.
- Bake 20 minutes at 325° F.
- Transfer to wire racks to cool.
Store in an airtight container at room temperature for 5-7 days. To extend storage time, freeze in an airtight container immediately after cooling.
© Liesl K. Bohan | SavvyBaker.com