Cranberry Orange Biscotti
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 48
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Ingredients
- BISCOTTI:
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup margarine or butter, softened
- 2 teaspoons grated orange peel
- 3 eggs
- 3 cups all purpose flour
- 3 teaspoons baking powder
- 3/4 cup dried cranberries, chopped
- 3/4 cup chopped almonds
- ORANGE GLAZE:
- 1 cup powdered sugar
- 1/2 teaspoon grated orange peel

1

- 4 teaspoons milk
- ORANGE BUTTER:
- 1/2 cup 1 stick unsalted butter, softened
- 2 tablespoons orange marmalade
- 1 tablespoon powdered sugar
- grated zest of 1/2 an orange

 
 
Delicious sweet bread for breakfast, brunch or Christmas tea.
 
Directions
BISCOTTI:

  • Spray one large or 2 medium baking sheets with a nonstick cooking spray.
  • In a large bowl, combine sugar, brown sugar, margarine or butter.
  • Beat until well blended.
  • Add orange peel and eggs, beat well.
  • Add flour and baking powder; mix well.
  • Stir in cranberries and almonds.
  • Shape dough into 3 balls.
  • May need to flour hands and work surface for better handling.

2

  • Make each ball into a roll approximately 7 inches long.
  • Place on cookie sheets, a few
    inches apart.
  • Flatten each to form a 3/4 inch thick rectangle, approximately 3 inches wide
    and 7 inches long.
  • Bake at 350° for 20-25 minutes or until rectangles are light golden
    brown and centers are firm to the touch.
  • When done, transfer to wire racks to cool for 5 minutes.
  • When cooled, set each on a cutting
    board and with a serrated knife, cut each rectangle into 1/2 inch slices.
  • Place back on cookie sheet.
  • Bake at 350° for 5-8 minutes or until top surface is slightly dry.
  • Turn cookies over and bake another 5-8 minutes.
  • Remove from cookie sheets, cool completely on wire racks.
  • Serve with orange glaze or orange butter.
    ORANGE GLAZE:

    • In a small bowl, whisk together all of the glaze ingredients.
    • Add enough milk to reach desired consistency.
    • Drizzle over cookies.
    • Allow to sit until glaze is set.
    • Store tightly covered.

    ORANGE BUTTER:

    • Beat butter with hand mixer or food processor.
    • Add marmalade, sugar and zest.
    • Beat until blended.
    • Put in serving bowl and serve along side of biscotti.
    • Can be made ahead and refrigerated for up to two days.


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