Cranberry-Orange Biscotti

 

2/3

cup sugar

1/2

cup vegetable oil

1

tablespoon grated orange peel

1 1/2

teaspoons vanilla

2

eggs

2 1/2

cups Gold Medal® all-purpose flour

3/4

cup dried cranberries, coarsely chopped

1

teaspoon baking powder

1/4

teaspoon baking soda

1/4

teaspoon salt

• 1 Heat oven to 350°F. In large bowl, stir together sugar, oil, orange peel, vanilla and eggs. Stir in remaining ingredients.
• 2 Place dough on lightly floured surface. Knead until smooth. On ungreased cookie sheet, shape half of dough at a time into 10x3-inch rectangle.
• 3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut rectangle crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
• 4 Bake about 15 minutes longer, turning once, until crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.