Cranberry Orange Biscotti Recipe

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Delicious sweet bread for breakfast, brunch or Christmas tea.
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Servings:
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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
  • 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
Container: mixing bowl, baking sheet
Directions
PREP
20 mins
COOK
30 mins
READY IN
55 mins
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:
  • 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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Cranberry Orange Biscotti Recipe Reviews

cranberry orange biscotti

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