We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Cranberry Biscotti

(61)
  16 reviews
  • 20 min prep time
  • 1 hr 35 min total time
  • 6 ingredients
  • 24 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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

Bake-Off® Contest 40, 2002
Barbara Gammill
Huntsville, Alabama

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

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
140
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
4g
20%
Cholesterol
30mg
10%
Sodium
125mg
5%
Total Carbohydrate
19g
6%
Dietary Fiber
0g
0%
Sugars
11g
11%
Protein
2g
2%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved