Cranberry Orange Biscotti Recipe

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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.
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:

ORANGE BUTTER:

Container: mixing bowl, baking sheet

Prep Time: 20 minutes

Cook Time: 30 minutes

Serving Description: 1 biscotti

Servings: 48

Enter desired servings:

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
-		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