Biscotti with Raisins & Cranberries

Adapted from: La Cucina Italiana Magazine


11 tablespoons sweet butter
½ cup brown sugar
1 tsp vanilla extract
1 egg
¼ cup raisins
¼ cup dried cranberries
1 ¾ cups plus 3 tablespoons sifted flour
2 tablespoons sesame seeds

Special equipment: Parchment paper

In a large bowl combine butter, vanilla, egg, raisins and cranberries and stir. Sift in flour and using clean hands mix until just combined.

Wrap dough in plastic and refrigerate until firm, about 1 hour.

Preheat oven to 350 degrees with rack in middle. Line a baking pan with parchment paper.

Put sesame seeds on a small plate.

On a floured surface, roll dough out into a long log. Using a serrated knife cut into little discs and roll edges in sesame seeds to coat and place on baking sheets.

Bake about 25 minutes or until golden. Transfer cookies, still on parchment, to wire rack to cool completely. Sprinkle with powdered sugar to your delight!

These cookies are simple and delicious and so pleasing with a cup of tea or coffee.
I hope you will like them as much as I did!

Enjoy with Spring Love,