Recipe - Cranberry-Orange Biscotti

One half cup Sugar
One half cup Firmly packed brown sugar
One fourth cup Margarine or butter;
softened
2 teaspoon Grated orange peel
3 Eggs
3 cup All purpose flour
3 teaspoon Baking powder
Three fourths cup Sweetened dried cranberries;
chopped
One fourth cup Chopped almonds

GLAZE
1 cup Powdered sugar
One half teaspoon Grated orange peel
4 teaspoon Skim milk

Heat oven to 350. Spray 1 large or 2 small cookie sheets with nonstick
cooking spray.

In large bowl, combine sugar, brown sugar, and margarine; beat until well
blended. Add 2 teaspoons orange peel and eggs; beat well. Lightly spoon
flour into measuring cup; level off. Stir in flour and baking powder; mix
well. Stir in cranberries and almonds.

With spraycoated hands, shape dough into 3 rolls, about 7 inches long.
Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each
to form Three fourths inch thick rectangle, about 3 inches wide and 7 inches long.

Bake at 350 for 1825 minutes or until rectangles are light golden brown
and centers are firm to the touch. Place rectangles on wire racks; cool 5
minutes.

Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2
inch slices; place cut side up, on cookie sheet.

Bake at 350 for 68 minutes or until top surface is slightly dry. Turn
cookies over; bake an additional 6 to 8 minutes or until top surface is
slighlty dry. Remove cookies from cookie sheets; cool completely on wire
racks.

In small bowl, combine all glaze ingredients, adding enough milk for
desired drizzling consistency. Drizzle over cookies. Let stand until
glaze is set. Store tightly covered. Makes about 4 dozen cookies. 80

calories per cookie20 calories from fat2 grams of fat per cookie.
Recipe By : Quick & Healthy NovemberDecember 1996

Posted to EATL Digest 29 October 96

Date: Wed, 30 Oct 1996 14:35:18 PST

From: Laurie R Wise lrwise@JUNO.COM