Orange Cranberry Biscotti

Name: Orange Cranberry Biscotti
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 40
Cuisine: Mediterranean, Italian, European
Ingredients: 177 milliliters toasted and chopped almonds; 2 teaspoons baking powder; 118 milliliters butter; 59 milliliters chopped dried cranberries; 2 eggs; 532 milliliters all-purpose flour; 2 teaspoons ground cinnamon; 2 Tbsps orange liqueur; 1 Tbsp orange zest; 0 teaspoons salt; 177 milliliters white sugar

Need a vegetarian dessert? Orange Cranberry Biscotti could be an excellent recipe to try. This recipe serves 40. One portion of this dish contains roughly 2g of protein, 4g of fat, and a total of 84 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up ground cinnamon, sugar, orange zest, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

In a medium bowl, cream together the butter and sugar. Beat in egg. Stir in the orange zest and orange liqueur. Sift together the flour, baking powder, salt and cinnamon, stir into the creamed mixture, then stir in the almonds and dried cranberries.

Ingredients you will need

Dried Cranberries

Orange Liqueur

Baking Powder

Orange Zest

Cinnamon

Almonds

Butter

Cream

All Purpose Flour

Sugar

Salt

Egg

Equipment you will use

Bowl

On a lightly floured surface, divide the dough in half.

Ingredients you will need

Dough

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.

Ingredients you will need

Roll

Equipment you will use

Baking Sheet

Bake for 20 to 25 minutes in the preheated oven, until firm to the touch and slightly brown on the top.

Equipment you will use

Oven

Cool for 10 to 15 minutes, then slice each log crosswise, at a diagonal, into 1/2 inch wide slices.

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. Cool on wire racks, store in an airtight container. These keep for over a month.

Equipment you will use

Baking Sheet

Oven