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Orange & Nut Biscotti
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons finely grated orange zest
- 3 large whole eggs plus 1 large egg yolk
- 1/4 cup extra-virgin olive oil
- 3/4 cup toasted walnuts
- 1/2 cup dried cranberries
This holiday cookie is versatile and crunchy.
Why Try? This crunchy, twice-baked cookie is perfect for dunking into coffee, hot tea, cocoa or wine! When packaged the orange & nut biscotti cookies ship well and make great holiday gifts.
Foodie Byte: When shaping the dough, wet your hands; this helps to handle the dough. The cookies can be stored in an airtight container at room temperature up to 2 weeks.
Preparation
- Preheat oven to 350ºF.
- Whisk flour, sugar, baking powder, salt and zest in a bowl.
- In a separate bowl, whisk eggs and yolk with olive oil.
- With an electric mixer on low, gradually add flour mixture to egg mixture, and mix well.
- Stir in toasted walnuts and dried cranberries.
- Transfer dough to a lightly floured surface and divide in half. Using your palms, shape each piece into about 10″x2″ wide log. Arrange on parchment-lined baking sheet, spacing 2-inches apart. Flatten logs slightly.
- Bake 30 to 35 minutes or until firm to the touch. Cool for 15 minutes on sheet on a wire rack.
- Reduce oven to 325ºF.
- Transfer logs to a cutting board. Using a serrated knife, cut into 1/2-inch-thick slices on the diagonal.
- Place slices, cut side down, on a baking sheet.
- Bake for 40-45 minutes or until firm when pressed in center and golden brown at edges.
Nutritional Information
Calories 122, Carbohydrates 19g, Cholesterol 25mg, Fat 4g, Fat Calories 40, Fiber 0.69g, Protein 2g, Saturated Fat 0.66g, Sodium 79mg. Daily Values: Calcium 27.25mg 3%, Phos 42.7mg 4%, Copper 0.07mg 4%, Zinc 0.26mg 2%, Panto 0.17mg 2%, Biotin 1.97mcg 657%, Iodine 3.79mcg 3%, Magnesium 8.27mg 2%, Iron 0.83mg 5%, Vitamin B6 2%, Vitamin C 1%, Vitamin B12 1%, Vitamin D 1%, Vit E-a-Toco 1%, Vitamin A 1%. Percent Daily Values are based on a 2,000 calorie diet.
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