Cranberry-Orange Biscotti Cookie Recipe
This Cranberry Orange Biscotti cookie recipe is perfect for holiday baking. It is no-butter, practically fuss-free and absolutely delicious cookie recipe which is so hard to resist. I bet you cannot stop at one. If you are planning on making some Christmas cookies, then this should be there on your list.
Servings 10 pieces
Equipment
- Convection Microwave Oven
- Mixing Bowl
- MagicBullet Blender
- Baking Tray
- Parchment Paper
Ingredients
- 2 cups All Purpose Flour
- ½ cup Granulated Sugar
- ¼ cup Brown Sugar
- ¼ cup Refined Sunflower Oil + 2tbsp
- ½ tsp Baking Powder
- 1 tsp Almong Extract
- 1 tbsp Candied Orange Peel chopped
- ¼ cup Dried Cranberries chopped
- 2 Eggs
Instructions
- Whisk the eggs in a bowl with the refined sunflower oil and some salt.
- When the eggs have loosened up, add the granulated sugar and granulated brown sugar. Whisk till they dissolve completely.
- Now, add the rest of the ingredients in it and fold into a soft and slightly moist dough.
- Pre-heat the oven at 180c
- Take the baking tray and line it with parchment paper. Now, dump the dough on it and shape it as a log.
- Brush the top with some milk and sprinkle some sugar. I have used Brown Sugar here.
- Bake this for 35-40 minutes or till they get baked at the centre.
- Once done, take it out and allow it to cool down a bit.
- While it is still warm, slice it using a serrated knife. Lay the sliced cookies on the baking tray and bake them once again on each side for 10 minutes at 170c or till they turn golden.
- Once done take them out and allow them to cool down completely on a wire rack before storing them in an air-tight container.
- You may also prepare a glaze by mixing icing sugar with lemon juice and just enough water to get a pouring consistency. Drizzle it over the biscotti cookies or dip them in it.