Cranberry-Orange Biscotti

"These are great frozen to eat later just bake and cool cookies as directed. Place in airtight freezer container. Seal, label, and freeze up to 3 months."
 
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Ready In:
1hr 5mins
Ingredients:
9
Yields:
40 bars
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ingredients

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directions

  • Place cranberries in a small bowl. Heat orange juice in a small saucepan until warm; pour over berries and let stand 10 to 15 minutes or until cranberries are soft. Drain well, pressing berries to remove excess liquid. Discard juice; set cranberries aside.
  • Beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add sugar and baking powder; beat until combined. Beat in eggs and orange peel. Beat in as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Stir in cranberries and ginger.
  • Divide dough into three portions. With lightly floured hands, shape each portion into a 9x2-inch log; place logs 3 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven for 25 minutes or until tops are lightly browned. Cool on pan on a wire rack for 20 minutes. Reduce oven temperature to 300 degrees F. Cut each roll diagonally into 1/2-inch-thick slices.
  • Place slices upright on cookie sheet, leaving 1/2 inch between slices. Bake in 300 degree F oven for 15 minutes. Transfer to wire racks and cool. Store up to 3 days in a covered container at room temperature or freeze up to 3 months in a freezer container. Makes about 40.

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Reviews

  1. Wonderful biscotti with a nice combination of flavors. I only had 1 cup of dried cranberries so I added some white chocolate chips to make up the difference. I also used the optional crystallized ginger. Thank you for the recipe. Made for PRMR.
     
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I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!
 
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