How To Make Tangerine and Cranberry Biscotti
Crunchy Italian biscuits with tangy tangerine and sweet cranberry flavors.
Serves:
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- Zest of 1 tangerine
- 1/2 cup dried cranberries
- 1/4 cup orange juice
Instructions
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Preheat the oven to 350°F and line a baking sheet with parchment paper.
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In a mixing bowl, whisk together the flour, baking powder, and salt.
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In another bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs and tangerine zest.
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Gradually add the flour mixture to the butter mixture and mix until just combined. Add the cranberries and orange juice and mix well.
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Form the dough into a log shape about 12 inches long and 3 inches wide. Place on the prepared baking sheet and bake for 25-30 minutes, or until firm to the touch.
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Remove from the oven and let cool for 10 minutes. Using a serrated knife, cut the log into 1/2 inch slices.
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Return the slices to the baking sheet and bake for an additional 10-15 minutes, or until golden brown and crisp.
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Let cool completely and serve.
Nutrition
- Calories : 458kcal
- Total Fat : 13g
- Saturated Fat : 7g
- Cholesterol : 102mg
- Sodium : 337mg
- Total Carbohydrates : 78g
- Dietary Fiber : 2g
- Sugar : 32g
- Protein : 9g
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