Cranberry-orange Biscotti
Author/Submitted by: Quick & Healthy November-December 1996 Servings: 48 Categories:
Biscotti
/
Cookies
/
Desserts
Ingredients: 1/2
cup
sugar 1/2
cup
firmly packed brown sugar 1/4
cup
margarine or butter,
softened
2
teaspoons
grated orange peel 3
eggs 3
cups
all purpose flour 3
teaspoons
baking powder 3/4
cup
sweetened dried cranberries,
chopped
1/4
cup
chopped almonds
Glaze 1
cup
powdered sugar 1/2
teaspoon
grated orange peel 4
teaspoons
skim milk
Directions:
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.
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