Cranberry-Orange Biscotti

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Cranberry-Orange Biscotti Ingredients

1/2 c Sugar	3/4 c Sweetened dried cranberries;
1/2 c Firmly packed brown sugar	1/4 c Chopped almonds
1/4 c Margarine or butter;	GLAZE
2 ts Grated orange peel	1 c Powdered sugar
3 Eggs	1/2 ts Grated orange peel
3 c All purpose flour	4 ts Skim milk
3 ts Baking powder

Instructions for Cranberry-Orange Biscotti

Heat oven to 350. Spray 1 large or 2 small cookie sheets with nonstick cooking spray. In large bowl, combine sugar, brown sugar, and margarine; beat until well blended. Add 2 teaspoons orange peel and eggs; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour and baking powder; mix well. Stir in cranberries and almonds. With spray-coated hands, shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long. Bake at 350 for 18-25 minutes or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on wire racks; cool 5 minutes. Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place cut side up, on cookie sheet. Bake at 350 for 6-8 minutes or until top surface is slightly dry. Turn cookies over; bake an additional 6 to 8 minutes or until top surface is slighlty dry. Remove cookies from cookie sheets; cool completely on wire racks. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over cookies. Let stand until glaze is set. Store tightly covered. Makes about 4 dozen cookies. 80 calories per cookie--20 calories from fat--2 grams of fat per cookie. Recipe By : Quick & Healthy November-December 1996 Posted to EAT-L Digest 29 October 96 Date: Wed, 30 Oct 1996 14:35:18 PST From: Laurie R Wise

Main Ingredient: CranberryCuisine: Uncategorized

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