Ingredients: |
Ingredients: 1/2 c. sugar
1/2 c. firmly packed brown sugar
1/4 c. margarine or butter, softened
2 tsp. grated orange peel
3 eggs
3 c. all purpose flour
3 tsp. baking powder
3/4 c. sweetened dried cranberries, chopped
1/4 c. chopped almonds
Glaze
1 c. powdered sugar
1/2 tsp. grated orange peel
4 tsp. skim milk
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Directions: |
Directions:Heat oven to 350º. Spray 1 large o 2 small cookie sheets with nonstick cooking spray.
In large bowl, combine sugar, brown sugar, and margarine; beat until well blended. Add 2 tsp. orange peel and eggs; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour and baking powder; mix well. Stir in cranberries and almonds.
With spray-coated hands, shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on spayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long.
Bake at 350º for 18-25 minutes or until rectangles are light golden brown and centers are firm to the touch. lace rectangles on wire racks; cool 5 minutes.
Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place cut side up on cookie sheet.
Bake at 350º for 6-8 minutes or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 minutes. Remove cookies from cookie sheets; cool on wire racks.
In small bowl, combine all glaze ingredients. Drizzle over cookies. Let stand until glaze is set. Store tightly covered. |
This recipe for Cranberry Orange Biscotti is from