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Title: Cranberry Orange Biscotti
Categories: Cookie Italian
Yield: 4 Dozen
| 1/2 | c | Sugar |
| 1/2 | c | Brown sugar; firmly packed |
| 1/4 | c | Margarine or butter; softened |
| 2 | ts | Orange peel; grated |
| 3 | Eggs | |
| 3 | c | All-purpose flour |
| 3 | ts | Baking powder |
| 3/4 | c | Sweetened dried cranberries; chopped |
| 1/4 | c | Almonds; chopped |
| GLAZE: | ||
| 1 | c | Powdered sugar |
| 1/2 | ts | Orange peel; grated |
| 4 | ts | Skim milk |
Heat oven to 350F. 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 tsp orange peel and eggs; beat well. Lightly sppon 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 350F for 18-25 min. or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on wire racks; cool five min.
Wipe cooke sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on the cookie sheet.
Bake at 350F for 6-8 min. or until top surface is slightly dry. Turn cookies over; bake an addtional 6-8 min or until top surface is slightly dry. Remove cookies from the sheets; cool completely on wire racks.
In small bowl, combine all galze ingredients, adding enough milk for desired drizzling consistency. Drizzle over cookies. Let stand until glaze is set. Store tighly covered.
Calories 80 Calories from fat 20 Total fat 2 g Chol 15 mg Sodium 45 mg Total Carb 15 g
Source:Pillsbury Fast and Healthy Magazine Nov/Dec 96
From: Gruenwald Date: 22 Dec 96 Meal-Master Format Recipes (Mailing List) Ä
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