Cranberry-Orange Biscotti

Cranberry-Orange Biscotti
Prep 10 m
Bake for 25 minutes, then at 325 degrees for 24 minutes



  1. 1 of 5 Heat oven to 375 degrees . 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.
  2. 2 of 5 Using floured hands, shape each portion into a 7 x 3-inch log. Place on prepared baking sheet.
  3. 3 of 5 Bake 25 minutes, until lightly browned. Transfer loaves to a wire rack to cool, about 15 minutes. Lower oven temp to 325 degrees .
  4. 4 of 5 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.
  5. 5 of 5 In a small bowl, combine confectioners' sugar, orange juice and remaining zest. Drizzle over biscotti and let set at least 1 hour.
Nutrition Information for Cranberry-Orange Biscotti
Servings Per Recipe:
Per Serving: 7 g Fat, total, 171 kcal cal., 12 g sugar, 1 g fiber, 26 g carb., 4 g sat. fat, 74 mg sodium, 3 g pro.