| 12.54 % | butter |
| 15.76 % | brown sugar |
| 11.10 % | eggs |
| 23.86 % | flour |
| 0.78 % | baking powder |
| 22.20 % | California walnuts |
| 6.66 % | cherries (dried) |
| 6.66 % | cranberries (dried) |
| 0.22 % | lemon zest |
| 0.22 % | anise seeds |
Application: Baked goods, confections or snacks
Whip butter and sugar.
Add eggs, and beat until well combined.
Whisk together the flour, baking soda, walnuts, cranberries, cherries, lemon zest and anise seed.
Add dry mixture to the butter mixture.
Shape dough into a log (10 x 30 cm).
Bake 30-35 minutes at 160 °C.
Remove from the oven, cool and slice into 6 mm thick slices.
Rebake the biscotti, cut size down for 10 minutes at 160 °C.