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Cranberry Orange Biscotti

Cranberry Orange Biscotti
Recipe Tip
Creative with Cranberries
Cranberries contain antioxidants that help protect healthy body cells from oxygen damage by free radicals.
Did You Know?
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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Gifting a coffee lover? Heap biscotti in a fun coffee mug or latte cup. From eatbetteramerica.
Prep Time:25 min
Start to Finish:2 hr 55 min
makes:40 cookies
2/3cup sugar
1/2cup vegetable oil
1tablespoon grated orange peel
1 1/2teaspoons vanilla
2eggs
2 1/2cups Gold Medal® all-purpose flour
3/4cup sweetened dried cranberries, coarsely chopped
1teaspoon baking powder
1/4teaspoon baking soda
1/4teaspoon 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.
Nutritional Information
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: 1 Fruit; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.
 
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healthy changes
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!
Posted at 11:08 AM on December 15 2008 by sunshine gardener
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