CRANBERRY EGGNOG BISCOTTI

CRANBERRY EGGNOG BISCOTTI image

Categories Cookies

Yield 28 biscotti

Number Of Ingredients 7

1 (16.5-ounce) roll refrigerated sugar cookie dough
1/3 cup all-purpose flour
3/4 cups dried cranberries, coarsely chopped
2 tablespoons grated orange zest
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract

Steps:

Preheat oven to 350°F. Lightly spray a cookie sheet with nonstick cooking spray. Break up the cookie dough into large bowl; let stand for 10-15 minutes to soften. Add flour, cranberries, orange zest, cinnamon, nutmeg, and vanilla extract to the cookie dough; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon. Divide dough into two equal halves. On the cookie sheet, shape each dough half into a 12 x 2-inch rectangle, 3/4-inch high, spacing the dough halves about 3 inches apart. Bake for 26-28 minutes or until the logs are deep golden brown and spring back in the center when touched. Remove sheet from oven; keep oven on. Using two pancake turners, lift logs, one at a time, from the cookie sheet to a cutting board. Using a sharp knife, cut one of the logs into 3/4-inchwide slices. Note: for longer biscotti, cut at a deep diagonal; for shorter biscotti, cut log crosswise. Repeat with second log. Place slices on the same cookie sheet (do not worry about the spacing). Bake slices for 5 minutes; remove from oven and turn over all of the slices. Return cookie sheet to oven and bake for 5 minutes longer. Remove sheet from oven and immediately transfer biscotti to a wire rack; cool completely.