Hi all…. How wz your weekend…..? One gorgeous morning, I was in a cookie bake mood and I made a swift through various recipes and finally landed here and Thank Lord for that. A twist in the normal biscotti recipe – added cranberry and orange.
Biscotti is a double baked cooked which originated in Italy. These are dry and crunchy ones which could be dunked in any drink- wine or coffee or anything of your choice.
1/2 cup of dried cranberries
1 large egg
1/3 cup of powdered white sugar
11/4 cups of all purpose flour
1/4 cup of vegetable oil (I used olive oil)
1 teaspoon of orange zest
1/2 teaspoon baking powder
A pinch of salt
3/4 teaspoon of vanilla essence
Preheat your oven to 350oF and prepare a baking mat or a baking tray with parchment paper.
Sift the dry ingredients together- all purpose flour, baking powder and salt.
In a large bowl mix the egg and sugar and whisk it with your wire whisk. To that, add orange zest, oil and vanilla essence. Mix it well.
Add the sifted dry ingredients to the wet ingredients along with cranberries and stir it well.
Place the dough on a lightly floured surface and knead it well. If the dough is too sticky, add a little more sifted flour.
Now roll into a 10 X 3 inch rectangle and bake for 25 to 30 minutes until tooth pick inserted comes out clean.
Cool on the baking mat or baking tray itself for about 15 minutes. Take the baked log out and cut the rectangle cross wise into 1/2 inch slices and put them back to the baking mat and bake at 350 oF turning once until they are crisp and light brown.
Cool them completely and serve.
Store them in airtight containers. You can also use 1/8 teaspoon of baking soda as in the original recipe (I did not used it).
The cranberry, orange and vanilla makes it flavorful. Both of us had this in our tea time and enjoyed 🙂