Orange Cranberry Biscotti


Biscotti in Italian means “baked twice” which is what is done with this particular cookie. Many of us are used to the biscotti that comes in cellophane wrappers and has been sitting in a canister for some time. I decided a few months back to bake my own. I had fantastic results.

Last week I searched for another variation of the biscotti cookie and found this one, Orange Cranberry biscotti at allrecipes.com. I am not too happy with the results from the first baking, they were already crumbling, but they did taste fantastic in the end and did hold up with dunking in coffee. I knew from past experiences with biscotti baking, this was not supposed to happen.  I will be trying another recipe source for my next batch of biscotti. And I will more than likely make chocolate biscotti.

Orange Cranberry Biscotti

Ingredients

  • 1/2 cup butter
  • 3/4 cup white sugar
  • 2 eggs
  • 1 tablespoon orange zest
  • 2 tablespoons orange liqueur (I substituted fresh orange juice since it is what I had.)
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup chopped dried cranberries
  • 3/4 cup toasted and chopped almonds

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the butter and sugar. Beat in egg. Stir in the orange zest and orange liqueur.
  3.  Sift together the flour, baking powder, salt and cinnamon, stir into the creamed mixture.
  4. Then stir in the almonds and dried cranberries.
  5. On a lightly floured surface, divide the dough in half.
  6.  Roll each half into a log about 1 1/2 inches wide and 10 inches long. Set the rolls lengthwise on a baking sheet at least 3 inches apart, and flatten slightly.
  7. Bake for 20 to 25 minutes in the preheated oven, until firm to the touch and slightly brown on the top.
  8. Cool for 10 to 15 minutes, then slice each log crosswise, at a diagonal, into 1/2 inch wide slices.
  9. Lay them cut side down on the baking sheet and return to the oven for ten minutes, turn them over and bake for 10 more minutes.
  10.  Cool on wire racks, store in an airtight container.
  11. These keep for over a month.

They only keep for a month if you can keep your family from eating them before Christmas!

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