Cranberry-Orange Biscotti

Cranberry-Orange Biscotti

Dried cranberries and orange peel partner in a classic twice-baked cookie made for dunking.

Prep Time

25

Minutes

Total Time

2:55

Hrs:Mins

Makes

40

cookies

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.
Makes 40 cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Heap biscotti in a fun coffee mug or latte cup for tasty gift giving.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 80
    • (Calories from Fat 30),
  • Total Fat 3g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 40mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 0g,
    • Sugars 5g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.