ORANGE CRANBERRY BISCOTTI RECIPE RECIPES

ORANGE CRANBERRY BISCOTTI RECIPE | ALLRECIPES

Orange Cranberry Biscotti Recipe | Allrecipes image

These fragrant biscotti are even more wonderful dipped in chocolate.

Provided by SARA LEE

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Orange Liqueur

Yield 40 cookies

Number Of Ingredients 11

Ingredients

½ cup butter
¾ cup white sugar
2 eggs
1 tablespoon orange zest
2 tablespoons orange liqueur
2?¼ cups all-purpose flour
1?½ teaspoons baking powder
¼ teaspoon salt
1?½ teaspoons ground cinnamon
¼ cup chopped dried cranberries
¾ cup toasted and chopped almonds

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter and sugar. Beat in egg. Stir in the orange zest and orange liqueur. Sift together the flour, baking powder, salt and cinnamon, stir into the creamed mixture, then stir in the almonds and dried cranberries.
On a lightly floured surface, divide the dough in half. Roll each half into a log about 1 1/2 inches wide and 10 inches long. Set the rolls lengthwise on a baking sheet at least 3 inches apart, and flatten slightly.
Bake for 20 to 25 minutes in the preheated oven, until firm to the touch and slightly brown on the top.
Cool for 10 to 15 minutes, then slice each log crosswise, at a diagonal, into 1/2 inch wide slices. Lay them cut side down on the baking sheet and return to the oven for ten minutes, turn them over and bake for 10 more minutes. Cool on wire racks, store in an airtight container. These keep for over a month.

Nutrition Facts : Calories 169.3 calories, CarbohydrateContent 21.4 g, CholesterolContent 30.8 mg, FatContent 8 g, FiberContent 1.2 g, ProteinContent 3.3 g, SaturatedFatContent 3.3 g, SodiumContent 105.8 mg, SugarContent 9.4 g

CRANBERRY-ORANGE BISCOTTI RECIPE - BETTYCROCKER.COM

Cranberry-Orange Biscotti Recipe - BettyCrocker.com image

Dried cranberries and orange peel partner in a classic twice-baked cookie made for dunking.

Provided by Betty Crocker Kitchens

Total Time 2 hours 55 minutes

Prep Time 25 minutes

Yield 40

Number Of Ingredients 10

Ingredients

2/3 cup sugar
1/2 cup vegetable oil
1 tablespoon grated orange peel
1 1/2 teaspoons vanilla
2 eggs
2 1/2 cups Gold Medal™ all-purpose flour
3/4 cup dried cranberries, coarsely chopped
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Steps:

Heat oven to 350°F. In large bowl, stir together sugar, oil, orange peel, vanilla and eggs. Stir in remaining ingredients.
Place dough on lightly floured surface. Knead until smooth. On ungreased cookie sheet, shape half of dough at a time into 10x3-inch rectangle.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut rectangle crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
Bake about 15 minutes longer, turning once, until crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Nutrition Facts : Calories 80 , CarbohydrateContent 11 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 0 g, ServingSize 1 Cookie, SodiumContent 40 mg, SugarContent 5 g, TransFatContent 0 g

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