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Recipes Desserts Cookies Biscotti
Recipes Desserts Cookies Biscotti
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| Servings: | 16 |
| Author Notes: | This classic muffin and quick bread flavor pairing translates beautifully to biscotti. These make a lovely dessert at Thanksgiving, if you can tear folks away from the pumpkin pie! |
| Ingredients: |
1 recipe American-Style Biscotti (click here for recipe)
2 tablespoons (1 ounce) orange juice 1 tablespoon grated orange zest, not packed* 1 cup (4 5/8 ounces) dried cranberries 1 cup (4 ounces) toasted walnuts |
| Instructions: |
Yield: 16 to 18 Biscotti Baking temperature: 350°F, then 325°F Baking time: 50 to 55 minutes Preheat the oven to 350°F. Lightly grease (or line with parchment) one baking sheet. Prepare the biscotti dough following the recipe for American-Style Biscotti, while adding the orange juice and zest once the egg/sugar mixture is fully beaten. Shape and bake biscotti as directed in the essential recipe. *Measure the orange zest into the tablespoon without packing it. It'll take about half a large orange to yield a tablespoon of zest. |
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