Orange Cherry Biscotti
Orange Cherry Biscotti recipe
Yield
1 batchPrep
15 minCook
20 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
or 3/4 c egg whites |
|
| 2 | tablespoons |
orange juice
|
|
| 1 | each |
orange zest
|
*
|
| 1 ¾ | cups |
cherries
dried, or currants, dried, cranberries |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
or 3/4 c egg whites |
|
| 3E+1 | ml |
orange juice
|
|
| 1 | each |
orange zest
|
*
|
| 414 | ml |
cherries
dried, or currants, dried, cranberries |
*
|
Directions
Mixture will be thick and sticky.
Form into two long logs on Pam-sprayed cookie sheet.
Bake for 20 minutes. Let cool 10 minutes or so. Preheat oven to 350℉ (180℃).
Mix (in processor is easiest): Slice into cookies (as thick or as thin as you like) using SHARP knife.
Lay out on cookie sheet (same one ok) and bake 15 minutes per side.
Let cool on rack. Will harden even more as cool.
