Recipe - Orange Cranberry Walnut Biscotti

One half Navel orange
3 lg Eggs
1 cup Sugar
1 teaspoon Vanilla
3 tablespoon Unsalted butter; melted
3 Three fourths cup Allpurpose flour
Three fourths teaspoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
1 One half cup Dried sweetened canberries;
(about 7 oz.)
1 One fourth cup Walnuts; chopped coarse

Here's another biscotti recipefrom the new THE BEST OF GOURMET 1998:

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 until smooth. In a large bowl with an electric mixer beat
together eggs and sugar until light and creamy. Add One half cup orange puree
and vanilla and beat until fluffy, about 5 minutes. Add butter, flour,
baking powder, baking soda, and salt and stir until just combined. Stir in
cranberries and walnuts until combined well.

On baking sheet roughly shape dough into 3 long mounds. With wet hands pat
and form mounds into three slightly flattened 12inch logs (each about 2
One half inches wide). Bake logs in middle of oven 30 minutes, or until golden.
Cool logs on sheet on a rack 10 minutes and transfer to a cutting board.
With a serrated knife cut logs crosswise into 1/2inch thick slices.
Arrange slices, cut sides down, on 2 baking sheets and bake in upper and
lower thirds of oven 12 to 15 minutes, or until golden. Transfer biscotti
to racks and cool. (Biscotti keep in an airtight container at room
temperature for 1 week or frozen in sealable plastic bags for 4 months.
Makes about 72 biscotti.

Posted to KitMailbox Digest by "Joanne L. Schweikj"
SCHWEIKJ@fredonia.edu on Jan 21, 199