Cranberry Orange Biscotti - Just Bean Recipes


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Cranberry Orange Biscotti

1/2 c Sugar
1/4 c Margarine or butter
2 ts Orange peel; grated
3 c All-purpose flour
3/4 c Sweetened dried cranberries
1/4 c Almonds; chopped ------------------- -------------- -- 1 c powdered sugar
4 ts Skim milk
1/2 c Brown sugar; firmly packed softened
3 Eggs
3 ts Baking powder chopped ------------------- ----------------glaze- -- ----glaze---------- ----------------------
1/2 ts Orange peel; grated


1) Heat oven to 350F. Spray 1 large or 2 small cookie sheets with nonstickcooking spray.


2) In large bowl, combine sugar, brown sugar and margarine; beat until wellblended. Add 2 tsp orange peel and eggs; beat well. Lightly sppon flourinto measuring cup; level off. Stir in flour and baking powder; mix well.Stir in cranberries and almonds.


3) With spray-coated hands, shape dough into 3 rolls, about 7 inches long.Place rolls at least 3 inches apart on sprayed cookie sheet; flatten eachto form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long.


4) Bake at 350F for 18-25 min. or until rectangles are light golden brownand centers are firm to the touch. Place rectangles on wire racks; cool 5min.


5) Wipe cooke sheet clean. With serrated knife, cut each rectangle into


1/2 inch slices; place, cut side up, on the cookie sheet.


6) Bake at 350F for 6-8 min. or until top surface is slightly dry. Turn


cookies over; bake an addtional 6-8 min or until top surface is slightly


dry. Remove cookies from the sheets; cool completely on wire racks.


7) In small bowl, combine all galze ingredients, adding enough milk for


desired drizzling consistency. Drizzle over cookies. Let stand until


glaze is set.


Store tighly covered.


Serving size: 1 cookie


Calories 80 Calories from fat 20


Total fat 2 g


Chol 15 mg


Sodium 45 mg


Total Carb 15 g


Source:Pillsbury Fast and Healthy Magazine Nov/Dec 96