Cranberry-Orange Biscotti

Give classic biscotti some zing with cranberry and orange zest, then pair it with a mug of coffee for the perfect tea-time or breakfast treat.

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4.5 by 7 people

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  • Makes: About 40
  • Prep: 25 mins
  • Cool: 20 mins
  • Bake: 40 mins

Cranberry-Orange Biscotti

Reviews (0)

4.5 by 7 people

Rate This!

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

From the Test Kitchen

Bake and cool cookies as directed. Place in airtight freezer container. Seal, label, and freeze up to 3 months.

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Nutrition Facts (Cranberry-Orange Biscotti)

  • Per serving:
  • 81 kcal ,
  • 3 g fat
  • (2 g sat. fat ,
  • 17 mg chol. ,
  • 44 mg sodium ,
  • 13 g carb. ,
  • 0 g fiber ,
  • 1 g pro.
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