Cranberry-Orange Biscotti (Adapted From Pillsbury Annual Recipes 2009)

cranberry-orange-biscotti-adapted-from-pillsbury-annual-recipes-2009

Ingredients

  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup sweet butter
  • 2 teaspoons grated orange zest
  • 3 eggs
  • 3 cups all-purpose sifted flour
  • 3 teaspoons baking powder
  • 3/4 cup dried cranberries
  • 1/4 cup almonds or walnuts
  • GLAZE:
  • 1 cup dark chocolate chips
  • 1 teaspoon orange zest

Directions:

  • Preheat oven 350 degrees:
  • Combine sugar, brown sugar and butter and mix with an electric mixer.
  • Add 2 tsp orange zest and eggs and beat well.
  • Stir in flour and baking powder.
  • In food processor combine cranberries and nuts and chop and add to mixture.
  • Shape dough into 3 rolls about 6 inches long. Place the rolls about 3 inches apart on cookie sheet: flatten each to form ¾ inch thick rectangle.
  • Bake 20-25 minutes or until light golden brown and centers are firm to the touch.
  • Let cool about 5 minutes.
  • With serrated knife, cut each rectangle to ½ inch slices: place, cut side up, on cookie sheet.
  • Bake 6 to 8 minutes or until top surface is slightly dry. Turn cookies over: bake 6 to 8 minutes longer.
  • Melt chocolate in saucepan on low heat, stirring until smooth. Remove from heat: dip bottom side of biscotti in chocolate.
  • Store the biscotti in tightly covered container.

Yield: 12.0 servings
Recipe Source

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