Orange Cranberry Walnut Biscotti Recipe
Servings: 1
Ingredients
- 1/2 x Navel orange
- 3 lrg Large eggs
- 1 c. Sugar
- 1 tsp Vanilla
- 3 Tbsp. Unsalted butter, melted
- 3Â 3/4 c. All-purpose flour
- 3/4 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1Â 1/2 c. Dry sweetened canberries, (about 7 ounce.)
- 1Â 1/4 c. Walnuts, minced coarse
Directions
- Preheat oven to 350 degrees and butter a large baking sheet. Cut orange half into chunks (including peel and discarding any seeds) and in a food processor puree till smooth. In a large bowl with an electric mixer beat together Large eggs and sugar till light and creamy. Add in 1/2 c. orange puree and vanilla and beat till fluffy, about 5 min. Add in butter, flour, baking pwdr, baking soda, and salt and stir till just combined. Stir in cranberries and walnuts till combined well.
- On baking sheet roughly shape dough into 3 long mounds. With wet hands pat and form mounds into three slightly flattened 12-inch logs (each about 2 1/2 inches wide). Bake logs in middle of oven 30 min, or possibly till golden brown.
- Cold logs on sheet on a rack 10 min and transfer to a cutting board.
- With a serrated knife cut logs crosswise into 1/2-inch thick slices.
- Arrange slices, cut sides down, on 2 baking sheets and bake in upper and lower thirds of oven 12 to 15 min, or possibly till golden brown. Transfer biscotti to racks and cold. (Biscotti keep in an air-tight container at room temperature for 1 week or possibly frzn in sealable plastic bags for 4 months.
- Makes about 72 biscotti.
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