Friday, February 25, 2011

Orange Cranberry Biscotti

This recipe worked great on the large Silpat!  I doubled it so we have plenty of cookies for many parties and indulgent afternoons . . .

1/2 cup butter
3/4 cup white sugar
2 eggs
1 Tbsp. orange zest
2 Tbsp. orange juice
1 1/2 tsp. baking powder
1/4 tsp. sea salt
1 1/2 tsp. ground cinnamon
2 1/4 cups flour
1/4 cup chopped dried cranberries
3/4 cup almonds

Preheat to 350 F.  Mix all the ingredients in mixing bowl and then form two loaves (or if doubled, four loaves as pictured above).  Then bake for 20 - 25 min.  Let cool for approx. 15 min.

Cut (with DAH cake server knife or dull side of butter knife!) on Silpat.  Lay the cut side down and bake for another 15 min.

Cool on Floral Cooling Rack and then store in airtight container.

I couldn't help it, I had to drizzle some chocolate over them too!

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