Iced Orange-Cranberry Biscotti are a delicious dessert that's easy to make and elegant to serve. A great homemade treat to bring to a friend's house for brunch or to wrap as a holiday gift.
Course
Dessert
Cuisine
Vegetarian
Prep Time25minutes
Cook Time45minutes
Total Time1hour10minutes
Servings15
AuthorJessica Levinson
Ingredients
For the biscotti:
1 3/4cupall-purpose flour
1/4cupwhole wheat flour
1/2cupsugar
1teaspoonbaking powder
1/4teaspoonsalt
1/2cupchopped dried cranberries
2tablespoonscanola oil
2tablespoonsfresh-squeezed orange juice
Zest from half of a juice orange
2large eggs
For the icing:
1cuppowdered sugar
2tablespoonsfresh-squeezed orange juice
Zest from half of a juice orange
Instructions
Preheat oven to 350 degrees F.
In a large bowl, mix together flours, sugar, baking powder, salt, and chopped dried cranberries.
In another bowl, mix together oil, orange juice, orange zest, and eggs. Pour wet ingredients into dry ingredients, mixing until batter just holds together. Divide the dough in half.
On a floured surface, roll out dough into a 12-inch long x 2-inch wide x 1/2-inch thick log. Repeat with other dough half.
Line cookie tray with wax paper and place logs on top. Bake for 25 minutes.
Remove from oven and transfer logs to rack. Cool for 10 minutes.
Reduce oven to 325 degrees F.
Using a serrated knife, slice logs into 1/2-inch wide cookies. Place back on cookie tray and bake for 20 more minutes, turning cookies over half way through baking.
Remove from oven and place on racks. Cool completely before icing.
While cookies cool, whisk together powdered sugar, 2 tablespoons orange juice, and remaining orange zest.
Once cookies are cooled, drizzle icing over cookies. Let icing harden for about 30 minutes before serving. Store in an air-tight container for up to a week.