Krusteaz Cranberry Orange Biscotti Recipes

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CRANBERRY-ORANGE BISCOTTI



Cranberry-Orange Biscotti image

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

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 40

Number Of Ingredients 10

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, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 5 g, TransFat 0 g

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