CRANBERRY-ORANGE BISCOTTI

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25 min Prep
2 hr 55 min Total
Pie Iconb
40 Servings

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Dried cranberries and orange peel partner in a classic twice-baked cookie made for dunking.


Ingredient List
  • Small check mark in a circle icon2/3 cup sugar
  • Small check mark in a circle icon1/2 cup vegetable oil
  • Small check mark in a circle icon1 tablespoon grated orange peel
  • Small check mark in a circle icon1 1/2 teaspoons vanilla
  • Small check mark in a circle icon2 eggs
  • Small check mark in a circle icon2 1/2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon3/4 cup dried cranberries, coarsely chopped
  • Small check mark in a circle icon1 teaspoon baking powder
  • Small check mark in a circle icon1/4 teaspoon baking soda
  • Small check mark in a circle icon1/4 teaspoon salt
Preparation
  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.
Tips
  • Heap biscotti in a fun coffee mug or latte cup for tasty gift giving.