Cranberry-orange Biscotti Recipe
Yield: 48 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: sugar,
1/2 cup: firmly packed brown sugar,
1/4 cup: margarine or butter --,
Directions:
: softened
2 ts grated orange peel
3 eggs
3 c all purpose flour
3 ts baking powder
3/4 c sweetened dried cranberries
: chopped
1/4 c chopped almonds
: Glaze-----
1 c powdered sugar
1/2 ts grated orange peel
4 ts skim milk
Heat oven to 350. Spray 1 large or 2 small cookie sheets with
nonstick cooking spray.
In large bowl, combine sugar, brown sugar, and margarine; beat until
well blended. Add 2 teaspoons orange peel and eggs; beat well.
Lightly spoon flour into measuring cup; level off. Stir in flour and
baking powder; mix well. Stir in cranberries and almonds.
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.
Bake at 350 for 18-25 minutes or until rectangles are light golden
brown and centers are firm to the touch. Place rectangles on wire
racks; cool 5 minutes.
Wipe cookie sheet clean. With serrated knife, cut each rectangle
into 1/2 inch slices; place cut side up, on cookie sheet.
Bake at 350 for 6-8 minutes or until top surface is slightly dry. Turn
cookies over; bake an additional 6 to 8 minutes or until top surface
is slighlty dry. Remove cookies from cookie sheets; cool completely
on wire racks.
In small bowl, combine all glaze ingredients, adding enough milk for
desired drizzling consistency. Drizzle over cookies. Let stand until
glaze is set. Store tightly covered. Makes about 4 dozen cookies. 80
calories per cookie--20 calories from fat--2 grams of fat per cookie.
Recipe By : Quick & Healthy November-December 1996
From: Lrwise@juno.Com (Laurie R Wise) Date: Wed, 30 Oct 1996 14:35:18
Pst
Source from luhu.jp
2 ts grated orange peel
3 eggs
3 c all purpose flour
3 ts baking powder
3/4 c sweetened dried cranberries
: chopped
1/4 c chopped almonds
: Glaze-----
1 c powdered sugar
1/2 ts grated orange peel
4 ts skim milk
Heat oven to 350. Spray 1 large or 2 small cookie sheets with
nonstick cooking spray.
In large bowl, combine sugar, brown sugar, and margarine; beat until
well blended. Add 2 teaspoons orange peel and eggs; beat well.
Lightly spoon flour into measuring cup; level off. Stir in flour and
baking powder; mix well. Stir in cranberries and almonds.
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.
Bake at 350 for 18-25 minutes or until rectangles are light golden
brown and centers are firm to the touch. Place rectangles on wire
racks; cool 5 minutes.
Wipe cookie sheet clean. With serrated knife, cut each rectangle
into 1/2 inch slices; place cut side up, on cookie sheet.
Bake at 350 for 6-8 minutes or until top surface is slightly dry. Turn
cookies over; bake an additional 6 to 8 minutes or until top surface
is slighlty dry. Remove cookies from cookie sheets; cool completely
on wire racks.
In small bowl, combine all glaze ingredients, adding enough milk for
desired drizzling consistency. Drizzle over cookies. Let stand until
glaze is set. Store tightly covered. Makes about 4 dozen cookies. 80
calories per cookie--20 calories from fat--2 grams of fat per cookie.
Recipe By : Quick & Healthy November-December 1996
From: Lrwise@juno.Com (Laurie R Wise) Date: Wed, 30 Oct 1996 14:35:18
Pst
Source from luhu.jp
Tags
Biscotti