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Cranberry Biscotti

From WOODLAND COVE BED & BREAKFAST
1 (15.6 – oz.) pkg. Pillsbury Cranberry Quick Bread & Muffin Mix
1/2 cup butter, melted
2 eggs, slightly beaten
1/2 cup white vanilla chips
2 to 5 tablespoons all-purpose flour
2 to 4 tablespoons powdered sugar

Heat oven to 350 degrees. Spray large cookie sheet with nonstick cooking spray. Combine quick bread mix, butter and eggs; stir 50 to 75 strokes with spoon until mix is moistened. (Dough will be sticky.) Stir in vanilla chips.

Sprinkle work surface with 1 to 2 tablespoons of the flour. Turn dough out onto floured surface. Roll dough into ball, adding flour as necessary to prevent sticking. Divide dough in half; place on sprayed cookie sheet. Form each half into 9 x 3-inch loaf, placing 4 inches apart. Flatten tops slightly.

Bake at 350 degrees F for 23 to 30 minutes or until light golden brown. Remove from oven. Cool 15 minutes.

On cutting board, cut each loaf into 3/4-inch crosswise slices. Place slices upright and 1 inch apart on same cookie sheet.

Return to oven; bake an additional 12 to 18 minutes or until golden brown. Remove from oven; sprinkle with powdered sugar. Cool 10 minutes. Serve warm or cool.

Makes 24 cookies.

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