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CRANBERRY ORANGE BISCOTTI
Food & Drink
Cranberry Orange Biscotti Yields 2 dozen
1/2 cup butter, softened 1 cup granulated sugar 3 eggs Zest of one orange 1 teaspoon orange extract 3 cups all-purpose flour 2 teaspoons baking powder Pinch of salt 1 cup dried cranberries 2 teaspoons milk 1/4 cup crystal sugar
In a large mixing bowl, cream the butter and sugar until lightened. Add the eggs one at a time and stir in the orange zest and extract. In a separate bowl, combine the flour baking powder and salt; whisk to combine. Add to butter mixture and mix well. Fold in cranberries.
Preheat oven to 375°F and line a baking sheet with parchment paper.
Divide the dough in half and roll each piece between your palms to 12-inches long. Dust hands with flour if the dough wants to stick to your hands. Pat each dough piece down flat to about 3-inches width. Brush each piece with milk and sprinkle with crystal sugar.
Bake for 15-20 minutes or until browned around the edges and firm to the touch. Remove from oven and let cool for 15 minutes on the pan.
Reduce oven temperature to 300°F. Cut each piece of dough into twelve 1-inch slices with a large chef’s knife. Place the slices cut side down on the baking sheet. Bake for 10 minutes. For extra-crisp biscotti, flip cookies and bake for 10 minutes longer.
Package a 6 pieces each in four cellophane bags for gift giving.