Cranberry Orange Biscotti

Gifting a coffee lover? Heap biscotti in a fun coffee mug or latte cup. From eatbetteramerica.

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PREP TIME
25 Min
TOTAL TIME
2 Hr 55 Min
SERVINGS
40

2/3: cup sugar

1/2: cup vegetable oil

1: tablespoon grated orange peel

1 1/2: teaspoons vanilla

2: eggs

2 1/2: cups Gold Medal® all-purpose flour

3/4: cup sweetened dried cranberries, coarsely chopped

1: teaspoon baking powder

1/4: teaspoon baking soda

1/4: teaspoon salt

1 Heat oven to 350ºF. In large bowl, mix sugar, oil, orange peel, vanilla and eggs with spoon. Stir in remaining ingredients.
2 Place dough on lightly floured surface. Knead until smooth. On ungreased cookie sheet, shape half of dough at a time into 10x3-inch rectangle.
3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut rectangle crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
4 Bake about 15 minutes longer, turning once, until biscotti is crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

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Expert Tips

Cranberries contain antioxidants that help protect healthy body cells from oxygen damage by free radicals.

Biscotti is the Italian cookie that's baked twice—first as a loaf and then again as slices. Biscotti are traditionally dunked in coffee because of their crunchy texture.

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Nutrition Information:

1 Serving (1 Cookie)

Calories 80

(Calories from Fat 30),

Total Fat 3g

(Saturated Fat 1/2g,
Trans Fat 0g),

Cholesterol 10mg;
Sodium 40mg;
Total Carbohydrate 11g

(Dietary Fiber 0g,
Sugars 5g),

Protein 1g;

Percent Daily Value*:

Vitamin A 0 %;
Vitamin C 0 %;
Calcium 0 %;
Iron 2 %;

Exchanges:

0 Starch;
1 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Posted 12/15/2008 11:08:34 AM REPORT ABUSE sunshine gardener said:

Rating:

I make these with white whole wheat flour and add 1/2 cup whole almonds along with 1/2 cup dried cranberries - I don't bother to cut them up - it isn't necessary. I've made these with Splenda and sugar and have to say there is a difference with the sugar being preferable. Love making biscotti and make many different varieties! My grandchildren say this is their cookie of choice. Good for them, too!