Cranberry-Orange Biscotti

While dried cranberries and orange peel add a bit of tartness to crisp cookies, a chocolate glaze provides a sweet touch.

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Servings 48

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ingredients 12
Prep Time 1 hr 5 min
Total Time 1 hr 45 min

Ingredients

1/2: cup sugar

1/2: cup firmly packed brown sugar

1/4: cup butter or margarine, softened

2: teaspoons grated orange peel

3: eggs

3: cups all-purpose flour

3: teaspoons baking powder

3/4: cup sweetened dried cranberries, chopped

1/4: cup chopped almonds

Glaze

8: oz white chocolate baking bar, chopped

1: cup dark chocolate chips

1: teaspoon grated orange peel

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Directions

1 Heat oven to 350°F. Spray 1 large or 2 small cookie sheets with cooking spray.
2 In 4-quart bowl, beat sugar, brown sugar and butter with electric mixer on medium speed until well blended. Add 2 teaspoons orange peel and the eggs; beat well. Stir in flour and baking powder; mix well. Stir in cranberries and almonds.
3 Shape dough into 3 rolls, each about 7 inches long. Place rolls at least 3 inches apart on cookie sheet; flatten each to form 3/4-inch-thick rectangle, about 3 inches wide and 7 inches long.
4 Bake 20 to 25 minutes or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on cooling 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 cookie sheet.
6 Bake 6 to 8 minutes or until top surface is slightly dry. Turn cookies over; bake 6 to 8 minutes longer or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on cooling racks.
7 Melt white chocolate in 2-quart heavy saucepan over low heat, stirring until smooth. Remove from heat; dip 1 long side of each of 24 cookies into chocolate. Place on waxed paper until chocolate is set. In another 2-quart heavy saucepan, melt dark chocolate over low heat, stirring until smooth. Remove from heat; dip 1 long side of remaining 24 cookies into chocolate. Place on waxed paper until chocolate is set. Store tightly covered.

EXPERT TIPS

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Expert Tips

When grating orange peel, be sure to grate only the orange part of the skin. A grater with tiny holes works especially well. Avoid the white part, or pith, which is bitter.

Biscotti (bee-SKAWT-tee) are perfect for dunking, so dunk them in coffee, tea, hot chocolate or milk.