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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  • prep time 1 hr 5 min
  • total time 1 hr 45 min
  • ingredients 12
  • servings 48
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
110
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
45mg
45%;
Total Carbohydrate
17g
17%
(Dietary Fiber
0g
0%
  Sugars
11g
11%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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