Orange Cranberry Biscotti66 Reviews
“These fragrant biscotti are even more wonderful dipped in chocolate.” - by SARA LEE
Original recipe yields 40 cookies
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter and sugar. Beat in egg. Stir in the orange zest and orange liqueur. Sift together the flour, baking powder, salt and cinnamon, stir into the creamed mixture, then stir in the almonds and dried cranberries.
- On a lightly floured surface, divide the dough in half. Roll each half into a log about 1 1/2 inches wide and 10 inches long. Set the rolls lengthwise on a baking sheet at least 3 inches apart, and flatten slightly.
- Bake for 20 to 25 minutes in the preheated oven, until firm to the touch and slightly brown on the top.
- Cool for 10 to 15 minutes, then slice each log crosswise, at a diagonal, into 1/2 inch wide slices. Lay them cut side down on the baking sheet and return to the oven for ten minutes, turn them over and bake for 10 more minutes. Cool on wire racks, store in an airtight container. These keep for over a month.
Amount Per Serving (20 total)
- 169 cal
- 8 g
- 21.4 g
Based on a 2,000 calorie diet
Reviews (66)Rate This Recipe
"These were an instant favorite. I used juice from the zested orange instead of the liqueur and drizzled white and semisweet chocolate over the finished biscotti. Baking these on parchment paper, espec..." See moreially the first baking, made for a much easier transfer to the cooling rack. Absolutely delicious!"
"This was the easiest biscotti I have ever made! I always cook on a stone, and with the even distribution of heat, the cookies came out simply perfect! I did sub. orange juice for the liquor and made..." See more 1 batch with double cranberries instead of nuts - due to allergies. Overall, they were AMAZING!"
" I've made this recipe twice now and they turned out wonderful both times, the only difference was the choice of orange liquor. The first time I made them I used Triple Sec and the second time I made..." See more them I used Grand Marnier. The batch with the Grand Marnier was superior by far. When I make these again I will bake sure to use the Grand Marnier."
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