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Cranberry Orange Biscotti
Author/Submitted by:
Servings: 4
Categories:
Biscotti
/
Cookies
/
Desserts
Ingredients: 1/2
c
Sugar 1/4
c
Margarine or butter 2
ts
orange peel,
grated
3
c
all-purpose flour 3/4
c
sweetened dried cranberries 1/4
c
almonds,
chopped
----------------------------------
--- 1 c Powdered sugar 4
ts
skim milk 1/2
c
Brown sugar,
firmly packed
- softened 3
Eggs 3
ts
baking powder
- chopped
------------------------------------GLAZE-
-----GLAZE-------------------------------- 1/2
t
orange peel,
grated
Directions:
1) Heat oven to 350F. Spray 1 large or 2 small cookie sheets with
nonstick
cooking spray.
2) 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.
3) 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.
4) 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
5
min.
5) Wipe cooke sheet clean. With serrated knife, cut each rectangle into
1/2 inch slices; place, cut side up, on the cookie sheet.
6) 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.
7) 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.
Serving size: 1 cookie
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
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