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posted in Food & Drink > Recipes
  • 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.


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