Cranberry-Orange Biscotti

 


Ingredients

  • 2/3
    cup sugar
  • 1/2
    cup vegetable oil
  • 1
    tablespoon grated orange peel
  • 1 1/2
    teaspoons vanilla
  • 2
    eggs
  • 2 1/2
    cups Gold Medal™ all-purpose flour
  • 3/4
    cup dried cranberries, coarsely chopped
  • 1
    teaspoon baking powder
  • 1/4
    teaspoon baking soda
  • 1/4
    teaspoon salt

Steps

1 Heat oven to 350°F. In large bowl, stir together sugar, oil, orange peel, vanilla and eggs. Stir in remaining ingredients.

2 Place dough on lightly floured surface. Knead until smooth. On ungreased cookie sheet, shape half of dough at a time into 10x3-inch rectangle.

3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut rectangle crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.

4 Bake about 15 minutes longer, turning once, until crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

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