Email to HybridOwner      

Clementine Cranberry Biscotti

Source of Recipe

Baker Boulanger


List of Ingredients

1 clementine or seedless orange, pureed (approximately 1/2 c puree)
1/2 cup oil
1 1/2 cups sugar
2 large eggs
1 tsp vanilla
1/4 tsp salt
1 1/2 tsp baking powder
1/4 tsp cinnamon
2 3/4 cups flour
1 1/2 cups dried cranberries, or frozen cranberries, chopped
Cooking spray


Recipe

Wash orange well and cut in quarters. Puree in food processor or coffee grinder until it reaches the consistency of baby food. Add slices to make 1/2 cup as required.

Spray a 9x5" loaf pan generously with cooking spray. Preheat oven to 350°. In a mixing bowl, blend the oil, sugar and eggs. Stir in orange puree, then vanilla and mix well.

In a separate bowl, stir together salt, baking powder, cinnamon, and flour. Fold in wet batter to combine. Fold in cranberries.

Transfer batter into prepared loaf pan and smooth. Bake until top seems set and dry, about 45-55 minutes. If loaf is browning too quickly, reduce heat to 325° and lengthen baking time. Allow to cool 15 minutes before removing from pan and wrap well in foil paper. Freeze for about 2 hours (can be frozen overnight).

Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Cut loaf in very thin slices (about 1/8"). Place on baking sheets and bake, turning once, about 20-30 minutes, allowing cookies to only lightly brown. Store in an airtight container. Makes approximately 20-28 slices, depending on size.

Notes:
LyndaMc994 10/16/00:
Use any small 'holiday' orange to make this delightful, sweet and tart citrus bite. These biscotti are unique in appearance. They are baked in a loaf pan.