Cranberry-Orange Biscotti

Vegetarian
Dairy Free
Cranberry-Orange Biscotti
175 min.
40
57kcal

Suggestions


Indulge in the delightful flavors of our Cranberry-Orange Biscotti, a perfect treat for any occasion! These crunchy, twice-baked cookies are not only a delicious dessert but also a wonderful companion to your favorite cup of coffee or tea. With a harmonious blend of sweet cranberries and zesty orange, each bite offers a burst of flavor that will leave you craving more.

What makes this recipe even more appealing is that it is both vegetarian and dairy-free, making it suitable for a variety of dietary preferences. The simplicity of the ingredients allows the natural flavors to shine through, while the texture is perfectly crisp, making it an ideal snack for gatherings or a delightful addition to your holiday cookie platter.

With a preparation time of just 175 minutes and yielding 40 servings, this recipe is perfect for sharing with family and friends. Each biscotti contains only 57 calories, allowing you to enjoy a guilt-free treat. Whether you’re an experienced baker or a novice in the kitchen, our step-by-step instructions will guide you through the process, ensuring that your biscotti turn out perfectly every time. So, roll up your sleeves and get ready to impress your loved ones with these irresistible Cranberry-Orange Biscotti!

Ingredients

  • 0.7 cup sugar 
  • 0.5 cup vegetable oil 
  • tablespoon orange zest grated
  • 1.5 teaspoons vanilla 
  •  eggs 
  • 2.5 cups flour all-purpose
  • 0.8 cup cranberries dried coarsely chopped
  • teaspoon double-acting baking powder 
  • 0.3 teaspoon baking soda 
  • 0.3 teaspoon salt 

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack
  • toothpicks

Directions

  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.
  4. Cut rectangle crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
  5. 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.

Nutrition Facts

Calories57kcal
Protein7.62%
Fat13.63%
Carbs78.75%

Properties

Glycemic Index
5.93
Glycemic Load
6.67
Inflammation Score
-1
Nutrition Score
1.4695652140223%

Flavonoids

Cyanidin
0.01mg
Myricetin
0.05mg
Quercetin
0.1mg

Nutrients percent of daily need

Calories:56.87kcal
2.84%
Fat:0.87g
1.33%
Saturated Fat:0.17g
1.04%
Carbohydrates:11.26g
3.75%
Net Carbohydrates:10.92g
3.97%
Sugar:5.02g
5.58%
Cholesterol:8.18mg
2.73%
Sodium:35.42mg
1.54%
Alcohol:0.05g
100%
Alcohol %:0.35%
100%
Protein:1.09g
2.18%
Selenium:3.36µg
4.8%
Vitamin B1:0.06mg
4.18%
Folate:15.38µg
3.84%
Manganese:0.06mg
3.02%
Vitamin B2:0.05mg
2.95%
Vitamin B3:0.48mg
2.39%
Iron:0.42mg
2.36%
Phosphorus:15.21mg
1.52%
Fiber:0.35g
1.39%
Vitamin K:1.21µg
1.15%