Cranberry Orange Biscotti Recipe - Cooking Index
Cranberry Orange Biscotti Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/4 cup | 49g / 1.7oz | Margarine or butter |
| 2 teaspoons | 10ml | Orange peel - grated |
| 3 cups | 187g / 6.6oz | All-purpose flour |
| 3/4 cup | 69g / 2.4oz | Sweetened dried cranberries |
| 1/4 cup | 49g / 1.7oz | Almonds - chopped- 1 c powdered sugar |
| 4 teaspoons | 20ml | Skim milk |
| 1/2 cup | 80g / 2.8oz | Brown sugar - firmly packed |
| - softened | ||
| 3 | Eggs | |
| 3 teaspoons | 15ml | Baking powder |
| - chopped | ||
| Glaze | ||
| 1/2 teaspoon | 2.5ml | Orange peel - grated |
1) Heat oven to 350F. Spray 1 large or 2 small cookie sheets with nonstick cooking spray.
2) In large bowl, combine sugar, brown sugar and margarine; beat until well blended. Add 2 tsp orange peel and eggs; beat well. Lightly sppon flour into measuring cup; level off. Stir in flour and baking powder; mix well.
Stir in cranberries and almonds.
3) With spray-coated hands, shape dough into 3 rolls, about 7 inches long.
Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long.
4) Bake at 350F for 18-25 minutes or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on wire racks; cool 5 minutes
5) Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on the cookie sheet.
6) Bake at 350F for 6-8 minutes or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from the sheets; cool completely on wire racks.
7) In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over cookies. Let stand until glaze is set. Store tightly covered.
Source:
Pillsbury Fast and Healthy Magazine Nov/Dec 96
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