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Cranberry-Orange Biscotti

Cranberry-Orange Biscotti
  • Prep 25 min
  • Total 2 hr 55 min
  • Servings 40
Dried cranberries and orange peel partner in a classic twice-baked cookie made for dunking.
Updated January 10, 2013
Make With
Make With
Gold Medal Flour

Ingredients

  • 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

Steps

  • 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.

  • Heap biscotti in a fun coffee mug or latte cup for tasty gift giving.

Nutrition Facts

Serving Size: 1 Cookie
Calories
80
Calories from Fat
30
Total Fat
3g
5%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
40mg
2%
Potassium
15mg
0%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
5g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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