Cranberry-Orange Biscotti

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 November 19, 2009

Ingredients

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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.

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.