CRANBERRY-ORANGE BISCOTTI

Cranberry-Orange Biscotti image

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

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h55m

Yield 40

Number Of Ingredients 10

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Ingredients

2/3 cup sugar
1/2 cup vegetable oil
1 tablespoon grated orange peel
1 1/2 teaspoons vanilla
2 eggs
2 1/2 cups Gold Medal™ all-purpose flour
3/4 cup dried cranberries, coarsely chopped
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Steps:

Heat oven to 350°F. In large bowl, stir together sugar, oil, orange peel, vanilla and eggs. Stir in remaining ingredients.
Place dough on lightly floured surface. Knead until smooth. On ungreased cookie sheet, shape half of dough at a time into 10x3-inch rectangle.
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.
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.

Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 5 g, TransFat 0 g