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Cranberry-Orange Biscotti

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Cranberry-Orange Biscotti
  • Prep 1 hr 5 min
  • Total 1 hr 45 min
  • Ingredients 12
  • Servings 48
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While dried cranberries and orange peel add a bit of tartness to crisp cookies, a chocolate glaze provides a sweet touch.
By Pillsbury Kitchens
Updated Nov 19, 2009

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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    Biscotti (bee-SKAWT-tee) are perfect for dunking, so dunk them in coffee, tea, hot chocolate or milk.

Nutrition Information

110 Calories, 4 1/2g Total Fat, 2g Protein, 17g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
110
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
45mg
2%
Potassium
55mg
2%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Sugars
11g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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