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Clementine-Cranberry Biscotti Loaf




Source of Recipe


Internet


List of Ingredients




1 clementine or seedless orange
½ cup vegetable oil
1¾ cup sugar
2 eggs
1 teaspoon vanilla extract
2¾ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
¼ teaspoon ground cinnamon
1½ cups coarsely chopped frozen cranberries


Recipe



Preheat the oven to 350 degrees F. Spray a 9- by 5-inch loaf pan generously with nonstick cooking spray.

Wash the orange well and cut it into quarters. Puree the orange in a food processor or coffee grinder until it is smooth (½ cup of orange puree is required; if missing a tablespoon or so, add enough orange juice to reach the ½-cup mark on a measuring cup).

In a mixing bowl, blend the oil, sugar and eggs. Stir in the orange puree, then the vanilla, and mix well. In a separate bowl, stir together the flour, salt, baking powder and cinnamon. Fold in the wet batter to combine. Fold in the cranberries.

Transfer the batter into the prepared pan and bake until the top seems set and dry (45 minutes to 55 minutes). If the loaf is browning too quickly, reduce the heat to 325 degrees F and lengthen the baking time. Allow the loaf to cool completely before removing it from the pan. Wrap the loaf well in foil and freeze for about 2 hours, or refrigerate overnight.

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