This is adapted from a Cooking Light recipe I’ve been using for more than a dozen years. My version features a classic flavor combination: orange and cranberry. (CL’s has walnuts instead of cranberries.) It also includes whole wheat flour and contains 25% less sugar than the original.
Cranberry Orange Biscotti
Makes about 2 1/2 dozen biscotti
2 cups all-purpose flour
1 cup whole wheat flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1/2 cup dried cranberries
- Preheat oven to 350°F. Cover a large baking sheet with cooking spray or a Silpat mat.
- Combine flour(s), baking soda and salt in a large mixing bowl.
- Whisk together eggs, sugar, orange peel and extracts in a small bowl.
- Pour egg mixture into dry ingredients, blending on low speed until combined.
- Add dried cranberries, mixing thoroughly.
- Turn dough out on Silpat mat or on a work surface dusted with flour.
- Using wet (for Silpat only) or lightly floured hands, shape into a 15-inch log about 1-inch thick and 3 1/2 inches wide.
- Bake 30 minutes at 350° F.
- Remove from oven and cool for 10 minutes. Reduce oven temperature to 325° F.
- Cut log diagonally into 1/2-inch slices, placing slices upright on the mat or pan.
- Bake 20 minutes at 325° F.
- Transfer to racks to cool.
Store in an airtight container at room temperature for 5-7 days. To extend storage time, freeze in an airtight container immediately after cooling.
© Liesl K. Bohan | SavvyBaker.com