Cranberry Biscotti

Treat your guests to these delicious sugar sprinkled cookies - perfect dessert for any occasion.

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Servings 24

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( 60 ) Ratings

60 Ratings

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Bake-Off® Contest 40, 2002

Barbara Gammill

Huntsville, Alabama

ingredients 6
Prep Time 20 min
Total Time 1 hr 35 min

Ingredients

1: (15.6-oz.) pkg. Pillsbury® Cranberry Quick Bread & Muffin Mix

1/2: cup butter, melted

2: eggs, slightly beaten

1/2: cup white vanilla chips

2: to 5 tablespoons All Purpose or Unbleached Flour

2: to 4 tablespoons powdered sugar

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Directions

1 Heat oven to 350°F. Spray large cookie sheet with nonstick cooking spray. In large bowl, combine quick bread mix, butter and eggs; stir 50 to 75 strokes with spoon until mix is moistened. (Dough will be sticky.) Stir in vanilla chips.
2 Sprinkle work surface with 1 to 2 tablespoons of the flour. Turn dough out onto floured surface. Roll dough into ball, adding flour as necessary to prevent sticking. Divide dough in half; place on sprayed cookie sheet. Form each half into 9x3-inch loaf, placing 4 inches apart. Flatten tops slightly.
3 Bake at 350°F. for 23 to 30 minutes or until light golden brown. Remove from oven. Cool 15 minutes.
4 On cutting board, cut each loaf into 3/4-inch crosswise slices. Place slices upright and 1 inch apart on same cookie sheet.
5 Return to oven; bake an additional 12 to 18 minutes or until golden brown. Remove from oven; sprinkle with powdered sugar. Cool 10 minutes. Serve warm or cool.