• Heat oven to 375°. Line a baking sheet with parchment. In a medium bowl, combine flour, baking powder and salt. In a large bowl, beat butter and brown sugar with an electric mixer until creamy, about 2 minutes. Beat in eggs, one at a time, then vanilla. Slowly beat in flour mixture. Fold in cranberries and half the zest. Gather dough into a ball and divide in half.

  • Using floured hands, shape each portion into a 7 x 3-inch log. Place on prepared baking sheet.

  • Bake 25 minutes, until lightly browned. Transfer loaves to a wire rack to cool, about 15 minutes. Lower oven temp to 325°.

  • With a serrated knife, slice loaves diagonally into 3/4-inch-thick slices (8 slices each). Place cut side down on baking sheet. Bake 12 minutes, then turn over and bake 12 minutes more. Transfer biscotti to rack and let cool completely.

  • In a small bowl, combine confectioners' sugar, orange juice and remaining zest. Drizzle over biscotti and let set at least 1 hour.


Tote Tip: Once the icing has set, these can be bagged right up for the journey.

Nutrition Facts

171 calories; 7 g total fat; 4 g saturated fat; 74 mg sodium. 26 g carbohydrates; 1 g fiber; 12 g sugar; 3 g protein;