Cranberry Orange Biscotti

Vegetarian
Cranberry Orange Biscotti
60 min.
48
106kcal
100%sweetness
18.37%saltiness
6.65%sourness
3.14%bitterness
10.52%savoriness
63.77%fattiness
0%spiciness

Ingredients

  • 1.5 teaspoons double-acting baking powder 
  • 0.8 cups powdered sugar 
  • 0.8 cup cranberries dried finely chopped
  •  eggs 
  • cups flour sifted
  • 0.3 cup orange juice fresh
  • 0.5 tablespoon orange zest 
  • ounces pecans chopped
  • 0.8 teaspoon salt 
  • cup sugar 
  • 0.3 cup butter unsalted softened
  • teaspoon vanilla extract pure
  • 1.3 cup pastry flour whole wheat

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • whisk
  • hand mixer
  • serrated knife

Directions

  1. Preheat the oven to 350F degrees, and position the oven racks in the upper and lower thirds positions. Line two baking sheets with parchment paper.In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the sugar on medium speed until light.
  2. Add the eggs, one at a time, beating well after each addition and stopping to scrape down the sides of the bowl as necessary. Continue to beat the mixture for 2 minutes more. Beat in the orange zest and vanilla extract.In a medium bowl, whisk together the flour, baking powder, and salt.
  3. Add the dry ingredients to the wet ingredients and mix until just incorporated. On low speed, mix in the cranberries and the pecans.
  4. Transfer the dough to a very lightly floured work surface, and divide it into 3 equal pieces. Shape each piece into a 12-inch log, spacing two of the logs apart on one of the prepared baking sheets and the third log on the second sheet.
  5. Bake the logs for 15-18 minutes, until golden on top and lightly cracked.
  6. Transfer the positions of the baking sheets halfway through the baking process.
  7. Remove the sheets from the oven and allow to rest for 10 minutes. Reduce the oven temperature to 300F degrees.Using a serrated knife, cut each log on the diagonal into 3/4-inch slices.
  8. Lay the slices on their sides and return the baking sheets to the oven for 10-15 minutes, or until lightly golden.Prepare the glaze: In a medium bowl, whisk together the confectioners sugar, and enough orange juice to make a pourable glaze.
  9. Drizzle the glaze over the warm biscotti, then allow the biscotti to rest until the glaze has set.Makes 48 Cookies

Nutrition Facts

Calories106kcal
Protein6.79%
Fat39.85%
Carbs53.36%

Properties

Glycemic Index
6.23
Glycemic Load
5.9
Inflammation Score
-1
Nutrition Score
3.2108695652174%

Flavonoids

Cyanidin
0.52mg
Delphinidin
0.35mg
Catechin
0.34mg
Epigallocatechin
0.27mg
Epicatechin
0.04mg
Epigallocatechin 3-gallate
0.11mg
Hesperetin
0.15mg
Naringenin
0.03mg
Myricetin
0.05mg
Quercetin
0.09mg

Taste

Sweetness:
100%
Saltiness:
18.37%
Sourness:
6.65%
Bitterness:
3.14%
Savoriness:
10.52%
Fattiness:
63.77%
Spiciness:
0%

Nutrients percent of daily need

Calories:106.07kcal
5.3%
Fat:4.88g
7.5%
Saturated Fat:1.04g
6.48%
Carbohydrates:14.69g
4.9%
Net Carbohydrates:13.65g
4.96%
Sugar:7.71g
8.57%
Cholesterol:16.18mg
5.39%
Sodium:55.29mg
2.4%
Protein:1.87g
3.74%
Manganese:0.38mg
19.1%
Selenium:5.06µg
7.23%
Vitamin B1:0.09mg
6.05%
Fiber:1.04g
4.15%
Copper:0.08mg
4.11%
Phosphorus:40.54mg
4.05%
Folate:14.11µg
3.53%
Vitamin B2:0.06mg
3.32%
Iron:0.57mg
3.14%
Magnesium:11.88mg
2.97%
Vitamin B3:0.54mg
2.69%
Zinc:0.38mg
2.56%
Vitamin B6:0.03mg
1.63%
Calcium:15.34mg
1.53%
Vitamin B5:0.15mg
1.47%
Vitamin E:0.2mg
1.32%
Potassium:45.55mg
1.3%
Vitamin A:55.12IU
1.1%
Source:Foodista