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Cranberry-Orange Biscotti

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By Betty Crocker Kitchens
Updated Jan 10, 2013
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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
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. In large bowl, stir together sugar, oil, orange peel, vanilla and eggs. Stir in remaining ingredients.
  • Step 
    2
    Place dough on lightly floured surface. Knead until smooth. On ungreased cookie sheet, shape half of dough at a time into 10x3-inch rectangle.
  • Step 
    3
    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.
  • Step 
    4
    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

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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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