Dried cranberries and orange peel partner in a classic twice-baked cookie made for dunking.
Cranberry-Orange Biscotti
- Prep Time 25 min
- Total 2 hr 55 min
- Servings 40
- Ingredients 10
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
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Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. In large bowl, stir together sugar, oil, orange peel, vanilla and eggs. Stir in remaining ingredients.
-
Step2Place dough on lightly floured surface. Knead until smooth. On ungreased cookie sheet, shape half of dough at a time into 10x3-inch rectangle.
-
Step3Bake 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.
-
Step4Bake 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
80
Calories
3g
Total Fat
1g
Protein
11g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 80
- Calories from Fat
- 30
- Total Fat
- 3g
- 5%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 4%
- Sodium
- 40mg
- 2%
- Potassium
- 15mg
- 0%
- Total Carbohydrate
- 11g
- 4%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 5g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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