Clementine Cranberry Biscotti

posted by Fruffy 03-28-100 9:49 AM

Clementine Cranberry Biscotti
by Marcy Goldman from her site Baker Boulanger

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

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.

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

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 the 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 the 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 two baking sheets with parchment paper. Cut loaf in very thin slices (about 1/8 inch). 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

Note: I made them in a 9 inch by 9 inch pan and cut them into 3 equal width strips. I froze them for several weeks until I had time for the 2nd baking.

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.

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