These treats can also be made with dried finely chopped apricots, raisins or once dried cherries. They all work out.
Cranberry-Orange Biscotti Recipe
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1/4 cup margarine or butter, softened
- 2 tsp orange peel grated
- 3 eggs
- 3 cup all purpose flour
- 3 tsp baking powder
- 3/4 cup sweetened dried cranberries chopped
- 1/4 cup almonds chopped
Heat oven to 350. Spray 1 large or 2 small cookie sheets with nonstick cooking spray.
In large bowl, combine sugar, brown sugar, and margarine; beat until well blended. Add 2 tsp. orange peel and eggs; beat well. Lightly spoon flour into measuring C.; level off. Stir in flour and baking powder; mix well. Stir in cranberries and almonds.
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.
Bake at 35°F 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.
Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place cut side up, on cookie sheet.
Bake again at 350° for 6-8 minutes or until top surface is slightly dry. Turn cookies over; bake an additional 6 to 8 minutes or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks.
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.
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