Cranberry Orange Biscotti

Cranberry Orange Biscotti

The recipe Cranberry Orange Biscotti is ready in roughly 1 hour and is definitely an outstanding lacto ovo vegetarian option for lovers of Mediterranean food. This recipe makes 48 servings with 106 calories, 2g of protein, and 5g of fat each. For 24 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 5 would say it hit the spot. It works well as a very affordable dessert. This recipe from Foodista requires salt, sugar, cranberries, and pecans. All things considered, we decided this recipe deserves a spoonacular score of 15%. This score is not so great. Users who liked this recipe also liked Cranberry Orange Biscotti, Cranberry Orange Biscotti, and Cranberry Orange Biscotti.

1 1/2 teaspoons baking powder
1 cup red quinoa
baking powder
3/4 cups Confectioners' Sugar
1 cup red quinoa
powdered sugar
3/4 cup dried cranberries, finely chopped
1 cup red quinoa
dried cranberries
4 Large Eggs
1 cup red quinoa

2 cups flour, sifted
1 cup red quinoa
wheat flour
1/4 cup fresh orange juice
1 cup red quinoa
orange juice
1/2 tablespoon orange zest
1 cup red quinoa
orange zest

8 ounces pecans, chopped
1 cup red quinoa
3/4 teaspoon salt
1 cup red quinoa
table salt
1 cup sugar
1 cup red quinoa

1/4 cup unsalted butter, softened
1 cup red quinoa
unsalted butter
1 teaspoon pure vanilla extract
1 cup red quinoa
vanilla extract
1 1/4 cup Whole Wheat Pastry Flour
1 cup red quinoa
whole wheat pastry flour


  • Step 1 : Preheat the oven to 350F degrees, and position the oven racks in the upper and lower thirds positions. Line two baking sheets with parchment paper.In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the sugar on medium speed until light.
  • Step 2 : Add the eggs, one at a time, beating well after each addition and stopping to scrape down the sides of the bowl as necessary. Continue to beat the mixture for 2 minutes more. Beat in the orange zest and vanilla extract.In a medium bowl, whisk together the flour, baking powder, and salt.
  • Step 3 : Add the dry ingredients to the wet ingredients and mix until just incorporated. On low speed, mix in the cranberries and the pecans.
  • Step 4 : Transfer the dough to a very lightly floured work surface, and divide it into 3 equal pieces. Shape each piece into a 12-inch log, spacing two of the logs apart on one of the prepared baking sheets and the third log on the second sheet.
  • Step 5 : Bake the logs for 15-18 minutes, until golden on top and lightly cracked.
  • Step 6 : Transfer the positions of the baking sheets halfway through the baking process.
  • Step 7 : Remove the sheets from the oven and allow to rest for 10 minutes. Reduce the oven temperature to 300F degrees.Using a serrated knife, cut each log on the diagonal into 3/4-inch slices.
  • Step 8 : Lay the slices on their sides and return the baking sheets to the oven for 10-15 minutes, or until lightly golden.Prepare the glaze: In a medium bowl, whisk together the confectioners sugar, and enough orange juice to make a pourable glaze.
  • Step 9 : Drizzle the glaze over the warm biscotti, then allow the biscotti to rest until the glaze has set.Makes 48 Cookies
  • This recipe is vegetarian. Vegetarian