Cranberry - Orange Biscotti With Chocolate Chips |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 25 |
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Made as a taste-test comparison with an Epicure Selections gourmet mix, these are the well known twice-baked cookie you see in coffee shops all over. Dip into chocolate for a decorative, sweet touch. Ingredients:
1 3/4 cups flour |
1 cup whole wheat flour |
1 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 1/2 tablespoons grated orange rind |
2 tablespoons light olive or canola oil |
1/3 cup orange juice |
1/2 tsp vanilla |
3 eggs |
3/4 cup dried cranberries |
1/2 cup miniature chocolate chips |
Directions:
1. Preheat oven to 350°F.
2. Whisk all the dry ingredients in a bowl.
3. In another bowl, mix rind, oil, juice, vanilla, and eggs in a bowl.
4. Add to flour mixture with the cranberries and chocolate, then mix well to make a soft dough.
5. Shape long, fairly narrow log. Place on a baking sheet that's greased or lined with parchment paper.
6. Bake 30 minutes, then cool for 10 minutes on a wire rack.
7. Reduce oven temperature to 325°F.
8. Slice log diagonally into 1/2-inch slices, placing them slices upright on baking sheet.
9. Bake 20 minutes - until toasted but still a little soft (they continue to harden as they cool).
10. Cool completely on a wire rack.
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