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Cranberry Biscotti

Mary Anne Skeba
These treats are baked, cut, then baked again to dry out the dough and create a crisp texture.
5 from 1 vote
Print Recipe
Course Cookies, Dessert
Cuisine American, Italian

Ingredients
  

Biscotti

  • 1 1/2 cups dried cranberries
  • 2 tbsp orange juice
  • 1/3 cup butter, softened
  • 2/3 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup walnuts, chopped (optional)
  • 4 tsp grated lemon peel

Icing

  • 1 cup powdered sugar
  • 1 tsp grated lemon peel
  • 1 - 2 tbsp milk

Instructions
 

  • Preheat oven to 350 degrees. Spray baking sheet with non-stick cooking spray. Place cranberries in small bowl; sprinkle with orange juice.
  • In large mixing bowl, using a mixer, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • Combine flour, baking powder and salt; gradually add to creamed mixture. Stir in walnuts and lemon peel. Drain cranberries; stir into dough.
  • On a lightly floured surface, divide dough into thirds. Shape each portion into a 12-inch x 2-inch rectangle. Bake in preheated oven for 20-25 minutes or until golden brown. Remove from oven.
  • Cool for 5 minutes. Transfer to a cutting board; using a serrated knife, cut each loaf into 20 slices. Place cut-side­ down on baking sheets. Bake for 12-15 minutes or until firm, turning once. Remove to wire racks to cool. Mix all ingredients together for icing. Drizzle over biscotti and store in an airtight container. Makes 5 dozen cookies. Enjoy!