"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranberry Biscotti Recipe

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This recipe for Cranberry Biscotti, by , is from Nonna's Cucina , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marie Hanley
Added: Friday, December 21, 2007


2 C. Flour
1 1/2 tsp. Baking Powder
1/4 tsp. Salt
1/2 C. Unsalted Butter
3/4 C. Sugar
2 Eggs
1 tsp. Vanilla
1 1/2 C. Cranberry Almond Crunch Cereal
2 tsp. Orange Rind

Preheat oven to 325. Line 2 cookie sheets with parchment paper, set aside.
Mix flour, baking powder and salt in small bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, vanilla and orange rind. Gradually add flour mixture, beating well after each addition. Stir in cereal.
Divide dough into 2 equal portions. Shape dough into 2 logs, each 14 inches long and 2 inches wide, on cookie sheets.
Bake for 30 minutes or until lightly browned. Remove from cookie sheet. Place on cutting board; cool 5 minutes. Using serrated knife, cut each log into diagonal slices about 3/4 inch thick. Places slices upright on cookie sheets, 1/2 inch apart. Bake for an additional 12 minutes or until slightly dry. Remove from cookie sheet. Cool on wire rack. Drizzle with Orange Citrus Glaze. Recipe below.
Mix 1 cup powdered sugar and 2 Tbsp. Orange juice until smooth. Drizzle over tops of each cooled biscotti. Store in air-tight container.
Makes 2 dozen




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